1. identify the mother sauces 2. define “roux” 3. boil pasta 4.create a homemade marinara sauce...

1. Identify the mother sauces2. Define “roux”

3. Boil pasta4.Create a homemade

marinara sauce5. Use a fresh herbs

After participating in class today you will be able to say

“I Can…”

© Jennifer Choquette

TheTheMother SaucesMother Sauces


Béchamel Béchamel VelouteVeloute

EspagnoleEspagnoleTomato SauceTomato Sauce

HollandaiseHollandaise© Jennifer Choquette

History of the Mother SaucesHistory of the Mother Sauces

All sauces in cooking are derived from five basic sauces,

called the Mother Sauces.

The mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions. These smaller portions combined with

additional ingredients created over 100’s of variations.


Once the fat is melted in the pan the flour is added. The mixture is stirred until the flour is incorporated and then cooked.

The longer you cook it, the darker it will become. The end result is a thickening and flavoring agent.

RouxRoux4 T butter : ¼ cup flour

1:1 ratio


Bechamel SauceBechamel Sauce - - White Sauce

PreparationPreparation

Whisk scalded milk gradually

into a flour butter roux.


Once you have the basic sauce made, you can work Once you have the basic sauce made, you can work with it to fit the taste profile you’re looking for. with it to fit the taste profile you’re looking for.

These Sauces are made FROM a BechamelThese Sauces are made FROM a BechamelDill Cream Sauce: Add dry or fresh Dill 1

tsp at a time. Taste after each addition to check for readiness.

Mustard Sauce: Whisk the Bechamel Sauce with ¼ cup of prepared mustard at the end.

Alfredo Sauce: Whisk grated parmesan cheese into the finished sauce (off heat) until it melts. -Use about ¾ cup of cheese per two cups

of sauce. -Pour your cheese sauce over angel hair

noodles that are cooked al dente. © Jennifer Choquette

How will you remember this sauce?

• Please share your ideas.

• Example: bechamel & milk ~ white• “bech” = Beach = white sand


Veloute Veloute - Blonde Sauce Veloute uses a slightly darker roux (the roux is

toasted longer to a slight brown color), and a white stock such as chicken or fish.

Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux


Veloute based Sauces

If you want some onion flavor, chop up part of an onion and sauté it, same as you’d do for a mushroom sauce.

If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid.

Herb sauce by finishing the Veloute sauce with minced fresh herbs to taste. Be careful, the herbs are potent.

Mushroom Sauce: by sautéing mushrooms and stirring them into the finished sauce.




• Examples: veloute & poultry (chicken)• Blonde chicken


Sauce EspagnoleSauce Espagnole - Brown Sauce

Step 1: Espagnole sauce is prepared from vegetables and herbs that are cooked in a brown roux, a dark stock such as beef, and then a tomato purée.

Step 2:The sauce is left to simmer for around two hours until it reduces to a thick brown

sauce.

Step 3: The final stage is to pass the sauce through a sieve, which will retain all of the

vegetables, lumps and unwanted ingredients. You may add this on top when finished.


EspagnoleEspagnoleMushroom Sauce: Espagnole sauce and mushrooms.

Bordelaise Sauce: Espagnole sauce with red wine, shallots and herbs.

Lyonnaise Sauce: Espagnole sauce with chopped onions, parsley and white wine.

Demi-glace: is made from from half sauce Espangnole and half brown stock.


http://www.gourmetherbs.com.au/images/logo_gourmet_herbs.gif



• Example: brown sauce • Brown Spanish Beef• Espresso is brown


HollandaiseHollandaise - Butter Sauce Hollandaise sauce is an emulsion of butter and lemon

juice. Egg yolks are used as the emulsifying agent. Usually seasoned with salt and cayenne pepper.

It must be made and served It must be made and served warm, warm, not hotnot hot

This sauce is smooth and creamy.

The flavor should be rich and buttery, with a mild tang

added by the lemon juice and seasonings.




• Example: • Start your day with hollandaise• Holland is known for yellow tulips ~

hollandaise is yellow• Hollandaise ~ Daisy ~ yellow• Hollandaise = sunny day/yellow/egg/morning


Tomato SauceTomato Sauce - - Red Sauce

Classically, Tomato Sauce is made with tomatoes, vegetables, seasonings, and vegetable stock.

Tomato Sauce should be thick and rich, with a slightly sweet flavor.

Marinara sauce is a Marinara sauce is a common Italian common Italian

variation of this mother variation of this mother sauce, made by adding sauce, made by adding

onions, garlic and onions, garlic and oregano.oregano.




• Example: tomato is red = red sauce


Click on the hyperlink to see “How to Boil Pasta!”

http://www.metacafe.com/watch/848541/how_to_cook_pasta/




Boil Spaghetti for 8-10 minutes ~ until al dente


Pasta Questions• What does al dente mean?

• How can you tell if the pasta is al dente?

• Why do you add salt to the water? • Why do you cover the Dutch oven before it boils? • Should the pasta be cooked with or without the lid?

• What kitchen utensil should be used to separate the pasta from the water?

• Should you rinse the pasta after it’s cooked? _________ Why?

Firm to the bite

Taste it

To make it boil faster

To make it boil fasterWithout

Colander No

It will rinse off nutrients© Jennifer Choquette

Marinara Sauce


MARINARA SAUCEINGREDIENTS• 1 (14.5 ounce) can stewed tomatoes • 1 (6 ounce) can tomato paste • 2 tablespoons chopped fresh parsley…wash & use leaves • 1 clove garlic, minced…use the chefs knife • ½ teaspoon dried oregano (or 1 ½ tsp. fresh oregano)• ½ teaspoon of dried basil (or 1 ½ tsp. fresh basil)• ½ teaspoon salt • ¼ teaspoon ground black pepper • 1 tablespoon brown sugar (or white sugar)• 3 tablespoons olive oil • 2 tablespoons finely diced onion…use the chefs knife • ½ cup hot water• ½ teaspoon chicken bouillon granules (dissolved in ¼ cup hot water)• Creative additions: ¼ tsp. crushed red pepper flakes…skip today

Pasta is the Italian word for PASTE

Fresh herbs are less potent than dried so you use more.

Remember to crush dried herbs.


How to Make Chicken Broth from Bullion Granules

• ½ cup hot water + ½ teaspoon chicken bouillon granules.

• Microwave for 10-15 seconds until dissolved.• Stir

½ cup


Marinara Sauce Directions

3. In a large, deep frying pan over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce mixture and chicken broth.

1. In a food processor or blender place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, salt, pepper, and sugar. Blend until smooth.

4. Bring to a boil and then simmer for 15-20 minutes, stirring occasionally. Boil = High

Simmer = Low

½ cup chicken

broth2. Prepare chicken broth.


Kitchen Clean-up

• Leave your pans out for checking.

• Make sure to 409 everything.

• Focus on a clean range top.

• Open cabinet drawers and ask your teacher to check your kitchen.


• Student 1 = Starting the boiling water. Immediately get a Dutch oven and add water. It should be about ½ full of water (or less).Add a pinch of salt to make it boil faster.Lid should be on.High temperature.

• Student 2 = chop onion and start sautéing it in oil in a large sauce pan.

• Student 3 = get the stuff in the blender. • Student 4 = gather supplies. Then wash and cut basil (if using

fresh), parsley and mince garlic.

What are your priorities of this lab?

Save 1 ½ cups of sauce! Bag & Label Color Group & Date Mark


1. identify the mother sauces 2. define “roux” 3. boil pasta 4.create a homemade marinara sauce...

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