What actually is a vinaigrette ?
According to The Larousse Gastronomique (one of the well known authorities on French recipes) is :
A cold sauce made from a mixture of vinegar, oil, mustard and salt and pepper to which various flavourings may be added
Vinaigrette is used especially for dressing green salads.... It is considered to be a typically French sauce and is often called
"French dressing" in Britain.
What actually are mother sauces ?
In French cuisine the mother sauces, also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based, there is 5 mother sauces created by the chef Auguste Escoffier in the early 1900s:
Béchamel : You will only need a few ingredients for its preparation: butter, flour, milk, nutmeg and salt, and in some versions garlic and white pepper are also added to it. It is sumptuous and delicious.
ClassicTomato : the composition is tomato, fresh herbs, stock and pork fat. It is the base for sunny caper and olive studded Provençal Sauce, peppery Basque Piperade, Ketchup among many others
Hollandaise : the sauce is made from butter, vinegar, salt and egg yolks and you could add some finely chopped shallots, tarragon and a few drops of French wine vinegar to taste. You will need patience because this sauce is quite a challenge when it comes to preparation.
Today Hollandaise sauce is best known for its indispensable role in Eggs Benedict. In addition, this sauce is also the base for some other famous French sauces such as Bearnaise, Dijonnaise or Maltaise.
Espagnole : This is a rich, brown sauce which contains all the richness of a strong meat stock thickened with a dark roux. It is rarely used on its own, but itis the key to making peppercorn sauce or Bourguignonne sauce, both great with strong beef dishes.
Veloute : sauce it is slightly more complicated sister of bechamel. It starts with butter and flour, however instead of milk, a light stock is used here. This sauce is often used as a base for various soups but also for other sauces such as Allemande or Parisienne.
According to The Larousse Gastronomique (one of the well known authorities on French recipes) is :
A cold sauce made from a mixture of vinegar, oil, mustard and salt and pepper to which various flavourings may be added
Vinaigrette is used especially for dressing green salads.... It is considered to be a typically French sauce and is often called
"French dressing" in Britain.
What actually are mother sauces ?
In French cuisine the mother sauces, also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based, there is 5 mother sauces created by the chef Auguste Escoffier in the early 1900s:
Béchamel : You will only need a few ingredients for its preparation: butter, flour, milk, nutmeg and salt, and in some versions garlic and white pepper are also added to it. It is sumptuous and delicious.
ClassicTomato : the composition is tomato, fresh herbs, stock and pork fat. It is the base for sunny caper and olive studded Provençal Sauce, peppery Basque Piperade, Ketchup among many others
Hollandaise : the sauce is made from butter, vinegar, salt and egg yolks and you could add some finely chopped shallots, tarragon and a few drops of French wine vinegar to taste. You will need patience because this sauce is quite a challenge when it comes to preparation.
Today Hollandaise sauce is best known for its indispensable role in Eggs Benedict. In addition, this sauce is also the base for some other famous French sauces such as Bearnaise, Dijonnaise or Maltaise.
Espagnole : This is a rich, brown sauce which contains all the richness of a strong meat stock thickened with a dark roux. It is rarely used on its own, but itis the key to making peppercorn sauce or Bourguignonne sauce, both great with strong beef dishes.
Veloute : sauce it is slightly more complicated sister of bechamel. It starts with butter and flour, however instead of milk, a light stock is used here. This sauce is often used as a base for various soups but also for other sauces such as Allemande or Parisienne.
