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Originally Posted by Mikeb Beurre blanc isn't a mother sauce because it's simply an acid reduction with butter mounted into it (or a hollandaise gone wrong, depending on perspective). We mount butter into a meat sauce to finish as well but that doesn't really warrant giving it separate sauce status... |
Correct me if I'm wrong, but I don't think that I am, but isn't the definition of a "Mother sauce" as one that is used as a base from which a large variety of other sauces can be made from. If that be the case, then technically a Buerre Blanc should be in that class because there is a myriad of sauces that can be made from it.
I see your point but by that definition a veloute is no more than a thickend white stock, and tomato sauce simply tomatoes. Yes, no? This could be one of those discussions that go back and forth. So let's see where it goes. I'm wating to hear Cape Chefs take on this. Brad?