The Five French Mother Sauces
The Five French Mother Sauces
Nov 26, 2024
to-table.com
#ICCAIn90Days Mastering the 3 Mother Sauces with Chef Sergio Chef Sergio shared pro tips on perfecting roux-based sauces—White (Béchamel), Blond (Velouté), and Brown (Espagnole/Demi-Glace)—and elevating them to perfection. - Protect sauces with cling film to prevent a skin from forming. - Velouté Tip: Strain the sauce to ensure it’s silky smooth with no bumps. - The Spoon Test: Sauces are ready when they easily coat the back of a spoon. - For Espagnole, trust your senses—when it smells like toas
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