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Originally Posted by boar_d_laze  The mother sauce got me thinking ...
So here's the poll:
How many of you pros make espagnole? |
Arm raised high in air!!!!
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Or, use espagnole as the intermediate step between stock and demi-glace?
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Depends on the recipe
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If you make espagnole, but not for demi-glace, why do you make it?
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A couple dishes that I still make call for the use of espagnole as the base to the sauce.
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How many make demi-glace as a, more or less straight, reduction from stock?
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Again hand raised high in the air
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If this is how you (as most chefs) do it, were you aware that espagnole is the classic mother.
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Yea and still one of my favorites
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Have you ever made espagnole?
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Yea.
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Do you think it can stand on its own? Or is its only use as a mother?
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Nea. I do enjoy the flavor yet I still believe that when used as a mother combined with additional ingredients it adds depth to the final sauce
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Be honest, how many of your employers make you use Demi-glace Gold? (I know you would never.)
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One
... and it cost me my position in the end.
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Do you think it's fair to term the sauce that's the basis of mac and cheese both as mornay and as a bechamel daughter? Do you think of it as daughter and mornay when you're making mac?
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Actually that one will require more thought.
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Do you consider the Escoffier/Careme meres as your mother sauces? Or, are there other more modern mothers? For instance, buerre (ala buerre blanc) structured sauces.
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I was taught to always respect your mother......and that includes sauces too.
So......Escoffier for the first part and I have found use and success with sauces like a buerre blanc , reduction, etc.
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What percentage of the sauces you make are from mothers? What percentage are from what you'd consider specialty sauces, that is without mothers?
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60/40
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Does anyone still make allemande as a mother sauce?
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Ummm errr uhhhhh........About every three blue moons or so but stricktly for home entertaining.
It's one of those I like to pull out to use as a dazzler for some of the older generation that resides in our neighborhood. Kind like at the holidays or very special dinners.