Ad
related to: what is bechamel sauce
Search results
Results from the WOW.Com Content Network
Butter, flour, milk. Variations. Mornay sauce, cardinal sauce, Nantua sauce, Breton sauce, suprême sauce, soubise sauce. Cookbook: Béchamel sauce. Media: Béchamel sauce. Béchamel sauce (/ ˌbeɪʃəˈmɛl /, French: [beʃamɛl]) is one of the mother sauces of French cuisine. This sauce is made from a white roux (butter and flour) and milk ...
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. 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 ...
Mornay sauce is a smooth sauce made from béchamel sauce (butter, flour, milk), grated cheese, salt, and pepper, and often enriched with egg yolk. [5][6] When used for fish, the sauce is generally thinned with fish broth. [7][8] The cheese may be Parmesan and Gruyère, [6][9][8] Parmesan alone, [5] Gruyère alone, [10] or various other cheeses.
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core ...
Macarona Bechamel is a baked comfort food favorite with layers of pasta, creamy bechamel & a Middle Eastern spiced ground beef tomato sauce. feelgoodfoodie.net Homemade Spaghetti and Meatballs
Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...
The white sauce called béchamel sauce (Fr. sauce béchamel) acquired its name from him for he perfected an older sauce made from cream originally made by François Pierre de la Varenne (1615–1678), the cook of the marquis d'Uxelles. The sauce was dedicated to Béchameil to flatter him, at which the Duke of Escars commented: [6]
Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, [1] and continuing to modern times. Italian versions include a pastry crust; some include béchamel. [2][3][4][5][6][7][8] The word pasticcio is attested by ...
Ad
related to: what is bechamel sauce