After participating in class today you will be able to say “I Can…” 1. Identify the mother sauces 2. Define “roux” 3. Boil pasta Create a homemade marinara sauce 5. Use a fresh herbs © Jennifer Choquette

The Mother Sauces © Jennifer Choquette

Béchamel Veloute Espagnole Tomato Sauce Hollandaise © Jennifer Choquette

History of the Mother Sauces All sauces in cooking are derived from five basic sauces, called the Mother Sauces. The mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions. These smaller portions combined with additional ingredients created over 100’s of variations. © Jennifer Choquette

Roux 1:1 ratio 4 T butter : ¼ cup flour Once the fat is melted in the pan the flour is added. The mixture is stirred until the flour is incorporated and then cooked. The longer you cook it, the darker it will become. The end result is a thickening and flavoring agent. © Jennifer Choquette

Bechamel Sauce - White Sauce Preparation Whisk scalded milk gradually into a flour butter roux. © Jennifer Choquette

These Sauces are made FROM a Bechamel Mustard Sauce: Whisk the Bechamel Sauce with ¼ cup of prepared mustard at the end. Dill Cream Sauce: Add dry or fresh Dill 1 tsp at a time. Taste after each addition to check for readiness. Once you have the basic sauce made, you can work with it to fit the taste profile you’re looking for. Alfredo Sauce: Whisk grated parmesan cheese into the finished sauce (off heat) until it melts. -Use about ¾ cup of cheese per two cups of sauce. -Pour your cheese sauce over angel hair noodles that are cooked al dente. © Jennifer Choquette

How will you remember this sauce? Please share your ideas. Example: bechamel & milk ~ white “bech” = Beach = white sand © Jennifer Choquette

Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux Veloute - Blonde Sauce Veloute uses a slightly darker roux (the roux is toasted longer to a slight brown color), and a white stock such as chicken or fish. Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux © Jennifer Choquette

Veloute based Sauces Mushroom Sauce: by sautéing mushrooms and stirring them into the finished sauce. Herb sauce by finishing the Veloute sauce with minced fresh herbs to taste. Be careful, the herbs are potent. If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid. If you want some onion flavor, chop up part of an onion and sauté it, same as you’d do for a mushroom sauce. © Jennifer Choquette

How will you remember this sauce? Please share your ideas. Examples: veloute & poultry (chicken) Blonde chicken © Jennifer Choquette

Sauce Espagnole - Brown Sauce Step 1: Espagnole sauce is prepared from vegetables and herbs that are cooked in a brown roux, a dark stock such as beef, and then a tomato purée. Step 2: The sauce is left to simmer for around two hours until it reduces to a thick brown sauce. Step 3: The final stage is to pass the sauce through a sieve, which will retain all of the vegetables, lumps and unwanted ingredients. You may add this on top when finished. © Jennifer Choquette

Espagnole Mushroom Sauce: Espagnole sauce and mushrooms. Bordelaise Sauce: Espagnole sauce with red wine, shallots and herbs. Lyonnaise Sauce: Espagnole sauce with chopped onions, parsley and white wine. Demi-glace: is made from from half sauce Espangnole and half brown stock. © Jennifer Choquette

How will you remember this sauce? Please share your ideas. Example: brown sauce Brown Spanish Beef Espresso is brown © Jennifer Choquette

Hollandaise - Butter Sauce Hollandaise sauce is an emulsion of butter and lemon juice. Egg yolks are used as the emulsifying agent. Usually seasoned with salt and cayenne pepper. This sauce is smooth and creamy. It must be made and served warm, not hot The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. © Jennifer Choquette

How will you remember this sauce? Please share your ideas. Example: Start your day with hollandaise Holland is known for yellow tulips ~ hollandaise is yellow Hollandaise ~ Daisy ~ yellow Hollandaise = sunny day/yellow/egg/morning © Jennifer Choquette

Tomato Sauce - Red Sauce Classically, Tomato Sauce is made with tomatoes, vegetables, seasonings, and vegetable stock. Tomato Sauce should be thick and rich, with a slightly sweet flavor. Marinara sauce is a common Italian variation of this mother sauce, made by adding onions, garlic and oregano. © Jennifer Choquette

How will you remember this sauce? Please share your ideas. Example: tomato is red = red sauce © Jennifer Choquette

Click on the hyperlink to see “How to Boil Pasta!” http://www.metacafe.com/watch/848541/how_to_cook_pasta/ © Jennifer Choquette

Boil Spaghetti for 8-10 minutes ~ until al dente © Jennifer Choquette

Pasta Questions Firm to the bite Taste it To make it boil faster What does al dente mean? How can you tell if the pasta is al dente? Why do you add salt to the water?   Why do you cover the Dutch oven before it boils? Should the pasta be cooked with or without the lid? What kitchen utensil should be used to separate the pasta from the water? Should you rinse the pasta after it’s cooked? _________ Why? Taste it To make it boil faster To make it boil faster Without Colander No It will rinse off nutrients © Jennifer Choquette

Marinara Sauce © Jennifer Choquette

Pasta is the Italian word for PASTE MARINARA SAUCE INGREDIENTS 1 (14.5 ounce) can stewed tomatoes 1 (6 ounce) can tomato paste 2 tablespoons chopped fresh parsley…wash & use leaves 1 clove garlic, minced…use the chefs knife ½ teaspoon dried oregano (or 1 ½ tsp. fresh oregano) ½ teaspoon of dried basil (or 1 ½ tsp. fresh basil) ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon brown sugar (or white sugar) 3 tablespoons olive oil 2 tablespoons finely diced onion…use the chefs knife ½ cup hot water ½ teaspoon chicken bouillon granules (dissolved in ¼ cup hot water) Creative additions: ¼ tsp. crushed red pepper flakes…skip today Pasta is the Italian word for PASTE Fresh herbs are less potent than dried so you use more. Remember to crush dried herbs. © Jennifer Choquette

How to Make Chicken Broth from Bullion Granules ½ cup hot water + ½ teaspoon chicken bouillon granules. Microwave for 10-15 seconds until dissolved. Stir ½ cup © Jennifer Choquette

Marinara Sauce Directions In a food processor or blender place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, salt, pepper, and sugar. Blend until smooth. ½ cup chicken broth 2. Prepare chicken broth. 3. In a large, deep frying pan over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce mixture and chicken broth. 4. Bring to a boil and then simmer for 15-20 minutes, stirring occasionally. Boil = High Simmer = Low © Jennifer Choquette

Kitchen Clean-up Leave your pans out for checking. Make sure to 409 everything. Focus on a clean range top. Open cabinet drawers and ask your teacher to check your kitchen. © Jennifer Choquette

What are your priorities of this lab? Student 1 = Starting the boiling water. Immediately get a Dutch oven and add water. It should be about ½ full of water (or less). Add a pinch of salt to make it boil faster. Lid should be on. High temperature. Student 2 = chop onion and start sautéing it in oil in a large sauce pan. Student 3 = get the stuff in the blender. Student 4 = gather supplies. Then wash and cut basil (if using fresh), parsley and mince garlic. Save 1 ½ cups of sauce! Bag & Label Color Group & Date Mark © Jennifer Choquette