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Thread: [the mess hall sausage pad]the mother sauces

  1. #1
    λεγιων ονομα μοι sycld's Avatar
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    Default [the mess hall sausage pad]the mother sauces

    So I've decided to learn how to make all the mother sauces, aside from tomato sauce since I already know how to make that.

    First is hollandaise. I just ate something that was vaguely a more faggoty version of fish and chips: tilapia poached in white wine with tarragon hollandaise sauce and sliced potato dipped in a light batter and fried in olive oil.

    It was pretty good, though the next time I pair hollandaise with fish I'll make sure to add more lemon juice.

    Next up will probably bechamel with, oh, I don't know... pork chops? Bechamel will be the easiest of them all, but I might make my own broth before I try veloute or allemande.

    Food porn pic may or not be uploaded eventually.
    Last edited by sycld; 02-17-2010 at 03:06 AM.


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    =========== KT.'s Avatar
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    I thought you'd be more interested in the father sauces

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    Senior Member Hippocrass's Avatar
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    in canada we bechamel on everything
    oh

  4. #4
    Hydro did this. <JANE>'s Avatar
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    I'd be interested to learn how to make more dressings.

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