Mother Sauces
by Amanda Sedberry
1. #1 HOLLANDAISE
1.1. Thickening Agent: Emulsion (Egg YolK)
1.1.1. ____________________
1.2. Liquid: Clarified Butter
2. #2 Bechamel
2.1. Thickening Agent : White Roux
2.1.1. Roux: Fat & Flour
2.2. Liquid: Milk/Cream
3. #3 Tomato
3.1. Thickening agent: Tomato
3.1.1. Liquid ________________
3.2. Liquid: Tomatoes
4. #4 Veloute
4.1. Thickening Agent: White or Blonde Roux
4.1.1. Liquid _______________
4.2. Liquid: Chicken Stock
5. #5 Espagnole/Brown Sauce
5.1. Thickening Agent: Brown Roux
5.1.1. Liquid: Beef/Veal Stock
5.2. Liquid: Beef/Veal Stock
6. STOCK :Flavored Liquid
6.1. Bones--- 80% (8 lbs)
6.2. Water--- 100% (5 qts)
6.3. Mirepoix 10% (1 lbs)
6.3.1. Onions ---50%
6.3.2. Celery ---25%
6.3.3. Carrots ---25%
6.4. Seasoning:
6.4.1. NO SALT!!!
6.4.2. Thyme
6.4.3. Bay Leaves
6.4.4. Peppercorns
6.4.5. Fresh Parsley Stems