When Auguste Escoffier reclassified Carême’s mother sauces, he replaced Allemande with egg-based emulsions and called them Hollandaise and Mayonnaise. In fact, this Mother Sauce encompasses all of the emulsified sauces such as Béarnaise, Russian salad dressing, and Aioli. An emulsion is a mixture of two unblendable substances. The emulsion sauces are mixtures of oil and water stabilized with egg yolk lecithin.
Continue Reading 1 comment June 20th, 2006
We see so many sauces with dishes served today — tomato sauce, mushroom sauce, Béarnaise sauce, marsala sauce, and vin blanc sauce to name just a few. Some may even seem quite similar. For example, both Alfredo sauce and Mornay sauce are made by mixing a roux with warm cream or milk. Do these sauces all link up somewhere along the line? Of course they do, and we call them the Mother Sauces.
Continue Reading 5 comments June 16th, 2006
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