sauces – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg sauces – In Good Taste http://ingoodtaste.kitchen 32 32 What are French Mother Sauces? http://ingoodtaste.kitchen/french-mother-sauces/ http://ingoodtaste.kitchen/french-mother-sauces/#comments Thu, 20 Oct 2016 23:04:44 +0000 http://ingoodtaste.kitchen/?p=10789 A few days ago, a chef asked me if I knew about the French Mother Sauces and I nodded along as though I knew exactly what I was talking about, but officially I neither confirmed nor denied. I know that the Mother Sauces are seen as the foundations for many dishes and other sauces, particularly relating to French cuisine, but I was quite certain that I couldn’t name all five of them.  Before we talk about the French Mother Sauces, we should talk about roux. Roux is the process of cooking fat (usually butter) with flour to create a thickening agent for the liquid that you want to turn into a sauce.  It looks like a pasty white glob, but it’s pretty important in French cooking. It helps thicken the liquid so that sauce will coat the food properly, and even helps thicken items like tomato sauce, where you wouldn’t necessarily find flour. While a lot of French dishes rely on roux as a base, so do many Southern favorites (think: gooey macaroni and cheese) so it’s really a good thing to know how to roux. I mean know how to do. See what I did there? The CIA (Culinary Institute of America) […]

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