Search results
Results from the WOW.Com Content Network
In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. [1] [2] Different classifications of mother sauces have been proposed since at least the early 19th century. [3]
Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us
The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.
Mornay sauce poured over an orecchiette pasta dish. Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...
Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City, U.S. [1] The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque , where it first appeared as an unlisted special, before it was made famous through a 1977 article in The New York Times by Craig ...
For premium support please call: 800-290-4726 more ways to reach us