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    Velouté sauce /5 types of mother sauce/ CULINARY EDUCATION VIDEOS

    PANS on FIRE – https://www.youtube.com/channel/UCSJQvOeB4KBB6S_G16xkgJA A velouté sauce (French pronunciation: ​[vəluˈte]) is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term […] More

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    Espagnole Sauce: History, Origin and How To Make It Step By Step

    Espagnole Sauce: history, origin: learn about the espagnole sauce origins and how to make it with this video recipe. ingredients and written recipe on the website: How to make Espagnole sauce The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that […] More

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    How to Make Tomato Sauce

    No store-bought tomato sauce can hold a candle to homemade sauce seasoned to your taste. Step 1: Cut garlic and tomatoes Slice the garlic cloves and cut the tomatoes, making sure not to discard the seeds or the inner pulp. Tip If you can’t find fresh tomatoes, you can use canned tomatoes. Step 2: Heat […] More

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    Understanding The Five French Mother Sauces – A Brief Overview

    If you’re serious about taking your cooking to the next level, mastering the art of sauce making is a must. In fact, one of the biggest divides between the amateur and professional chef comes from the latter’s ability to make a multitude of amazing sauces that can elevate a dish to the next level. Anyone […] More

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    How to Make Velouté

      Velouté Sauce 2 tablespoons unsalted butter 1 shallot, minced 2 tablespoons flour 2 cups chicken stock, cold 1/2 cup dry white wine Salt & pepper, to taste 1 tablespoon fresh tarragon, chopped 1 teaspoon Dijon mustard 2 tablespoons cold butter Melt butter in medium stockpot. Add shallot and saute until translucent. Add flour and […] More

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    How To Make A Roux

    FULL RECIPE BELOW: In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn’t have 3 of our 5 mother sauces. The horror! It can also be one of the trickiest techniques to get down. So let us show you how to do it perfectly in this […] More

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    How to Make Tomato Sauce

    Rouxbe ("ROO-bee") offers online instructor-guided certification cooking courses available on-demand, at your own pace. Learn more about the courses we offer here: http://bit.ly/W3CEdb Tomato sauce is one of the most important mother sauces and is an indispensable staple in many kitchens around the world. In Italian cuisine, tomato sauce is everything and there is absolutely […] More

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    How To Make Hollandaise Sauce

    FULL RECIPE BELOW: Our namesake, Auguste Escoffier, created the 5 mother sauces that every culinary arts student must know by heart; the Tomato Sauce, Béchamel, Veloute, Espagnole and lastly Hollandaise. Most people only think of hollandaise when they are thinking of the popular breakfast dish, Eggs Benedict, but the basic hollandaise is the base for […] More