Souces
The main 5 souces in kitchen is: Beshamel (hay-shah-mel), Espagnole(esh-pah-nyol), Hollandais(hol-uhn-dayz),Veloute(veh-loo-tay),Tomato(tomato).
Frome this 5 souces we can obtain some secondary souces:
- -frome beshamel - cream,mornay,nantua
- -frome espagnole -demi-glace,madeira,bordelais
- -frome hollandais -bernaise,mosseline,savayon
- -frome veloute -souce normandy,souce vin blanc
- -frome tomato - creole,spanish
Let's start with with souces we can obtain frome Beshamel; I will start with Mornay, is easy you need the bechamel souces +grated gruyere chees+egg yolk,, the Mornay is perfect with pasta,fish,vegetables and poultry
The second white souce is Creme( cream souce)for this one is very easy, you need the beshamel souce as base and fresh cream, the Creme souce is perfect in combination with eggs,fish,poultry and vegetables.
3'd is Soubis(onion souce) is beshamel cooked with chopped onions and strained + fresh crem; this sousce is perfect for lamb,eggs and vegetables
4'd is Ognons(onion souce), you will think oh yes is like the 3'd , well not really:D
On this one you will use same ingredients like the Soubis, but not cooked onion, easy :D
5 tipe is a little exotic souces, is Indienne(curry souce) very exotic, and very tasty, so for this one you will need beshamel +cooked curry podwer+onions+choppe tomatos+curry leaf.Is perfect for eggs,vegetables,fish
The last one is Aurora, you need 2 ingredients, one is beshamel , and the second is tomato souce, i think is one of the perfect dips souce ever...if you like classic taste levet like that if you like little spice use some chille(fresh or flack )wath ever you like...
Bon Appetite!
