2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
They are real icons. According to the famous French chef of the last century Auguste Escofier, they create and maintain the dominance of French cuisine in the vast universe of tastes around the world.
Exquisite, appetizing, full of aroma and taste, temptations and for the most capricious senses, they have written the history of food.
There they are, the most famous sauces in the world!
Velute sauce
It is one of the most famous French sauces. Literally translated, the name Velute means velvet. If you only know one sauce, know this one. It is a mother sauce, the basis of many white sauces and consists of ru (the famous thickening mixture made from butter and wheat flour). Velute sauce is the basis of at least twenty sauces - Pulet sauce (mushrooms and garlic oil), Suprem sauce (chicken broth, cream, butter and egg yolks) and Normandy sauce. Béchamel sauce is suitable for chicken dishes and fish.
Bechamel sauce
Another classics in sauces!! A base sauce attributed to Louis de Béchamel, chef of Louis 14. This sauce is also based on the famous mixture of flour and butter, to which milk is added and flavored with a pinch of nutmeg. We find it in heated vegetables, but also in lasagna or eggs with Béchamel.
And it is the basis of other sauces - if you add egg yolks and grated Emmental to it, you will get Morney sauce. If tomato sauce is added, it will become Aurora sauce.
Espanyol sauce
Photo: Yordanka Kovacheva
He is the third among the most famous sauces, which falls into the category of brown sauces. It is prepared from the already known mixture, to which is added lard and aromatic garnish of finely sauteed carrots, onions, mint and bay onions, white wine. Specific to this sauce is that tomatoes are added to it. From it, after refining, the Demiglas sauce is obtained, from which very small sauces originate.
American sauce
According to the gastronomic dictionary La Reynière, this Amorichen sauce became American after a transcription error. It is made from lobster heads or in its more modern version with crabs. They are drizzled with olive oil and flambéed with cognac. Add broth, tomatoes and pepper. The American sauce is ideal for fish and crabs.
Bearnes sauce
Another classic, but for beef. And also for white meat or roasted fish. It is a mixture of shallots, tarragon, black pepper and vinegar, which is thickened before adding egg yolks. After a long and vigorous beating, oil is added. There are several derivatives of Bearnaise, one of which is Sharon sauce.
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