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- Joined Oct 5, 2001
Jim,
I have often wondered if the five mother sauces are still valid in today's cookery. When I consider the sauces it is the sauce espagnole that always puzzled me as to why this is a mother sauce. About the only time I remember ever seeing a chef make this base sauce was in culinary school. What I have seen most restaurant chefs using are demi-glace based sauces, coulis, compound butters, beurre blancs, and now foams. I honestly don't recall anyone ever making a classic espagnole sauce and I wonder if you have ever considered whether this should continue to be one of the five mother sauces. While I understand the importance of learning the classics the sauce Espagnole seems to be outdated.
I have also wondered why the Buerre Blanc is not considered a mother sauce mostly because it is so widely used. There is no base mother sauce for a buerre blanc.
Curious about your thoughts thanks.
Nicko
I have often wondered if the five mother sauces are still valid in today's cookery. When I consider the sauces it is the sauce espagnole that always puzzled me as to why this is a mother sauce. About the only time I remember ever seeing a chef make this base sauce was in culinary school. What I have seen most restaurant chefs using are demi-glace based sauces, coulis, compound butters, beurre blancs, and now foams. I honestly don't recall anyone ever making a classic espagnole sauce and I wonder if you have ever considered whether this should continue to be one of the five mother sauces. While I understand the importance of learning the classics the sauce Espagnole seems to be outdated.
I have also wondered why the Buerre Blanc is not considered a mother sauce mostly because it is so widely used. There is no base mother sauce for a buerre blanc.
Curious about your thoughts thanks.
Nicko