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Currently Browsing: Mother Sauces
Jan
11

Who’s Your Mama? Fall in Love with Mother Sauces

Who’s Your Mama? Fall in Love with Mother Sauces This is the third post in my series of epic posts on sauce. So far, we’ve talked about the basic history of sauce, the basics of mother sauces, and now we’re about to talk about why you should even care about mother sauces. No, scratch that. This is why you should LOVE mother sauces. One – Versatility. As mentioned, once you master a mother sauce, it becomes simple to make dozens of...
Jan
7

In the Beginning, There Was Mother Sauce

In the Beginning, There Was Mother Sauce Mother sauces: The base sauces in the French culinary tradition of which all other [secondary] sauces are made; sometimes called grandes sauces, standard sauces, or classic sauces. In theory, once you learn the technique for making each of the mother sauces, future sauce making will be a breeze. Okay, maybe not always a breeze (whatever that means anyway), but the hope is that you won’t feel so...
Jan
4

The History of Sauce

The History of Sauce Once a method for covering up rotten foods and now a way to elevate the deliciousness of a meal, sauces have long served a culinary purpose. No matter where you are in the world, your cuisine most likely calls for a sauce in certain recipes. Is it too much to say that a sauce can define a culture? I don’t think so. Sauce, like so many other foods, is representative of the food our land can grow, the...
Dec
9

How I Made Marsala Mushroom Sauce

How I Made Marsala Mushroom Sauce I recently took a sauce class at Denver’s Seasoned Chef Cooking School and learned all kinds of wonderful sauce-making tips, but my favorite aspect of the class was the recipe for marsala porcini sauce they gave us. One evening not long ago, I re-made the mushroom sauce (with my own touch) along with a few other delightful side dishes. We’re eating well here at the Lancaster household!Recipe...
Oct
5

A Crazy Simple Vinaigrette Recipe

A Crazy Simple Vinaigrette Recipe As one of the five mother sauces, vinaigrette was high on my list of sauces to prepare for the first time. I found that it is not only easy to make, but it’s also fun to make. You get to shake a sealed Tupperware bowl like a crazy woman (or crazy man if it fits). Vinaigrette is essentially one or more acids (e.g., vinegar, lime juice, or soy sauce) and one or more fats mixed together (e.g., olive...
Aug
12

Turns Out I Know How to Make Bechamel Sauce and I Still Don’t Like Eggplant

Turns Out I Know How to Make Bechamel Sauce and I Still Don’t Like Eggplant Based on this picture you can probably guess that I made a Middle Eastern-themed meal big enough for 12 people, not two. I spent three hours in the kitchen cooking up hummus, baba ganoush, tzatziki sauce, falafal, and moussaka (with béchamel sauce). My motivation for making this feast came in part from my urge to use my new immersion blender, part because I wanted to make one of the five mother sauces,...

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