Beyond the 5 Mother Sauces

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While Ive managed to learn to make passable Bchamel and Hollandaise sauces, the other 3 essential Mother Sauces that all serious cooks should master, just havent been at all essential to meals I prepare. However, the 5 sauces Food & Wine Magazine featured in an April 2019 article are definitely featured much more prominently in my favorite home cooked meals!

  • Chimichurri Comprised of herbs, olive oil, vinegar or lemon juice, and garlic and/or minced shallot, Chimichurri is a quite versatile, and eminently adaptable sauce thats great paired with grilled meat or vegetables, or used as a dressing tossed with greens or pasta salad.
  • Hollandaise F & Ws Justin Chapple shared his secret to making the perfect hollandaise: Ablender. Instead of using a double boiler to cook the yolks, Chapple purees the egg yolks in a blender and then streams in hot melted butter, thickening and cooking the hollandaise. I love this sauce spooned over eggs benedict, steamed or grilled asparagus or as a compliment to a perfectly grilled piece of salmon or steak.
  • Pomodoro Marinaras thick, easy, cousin made by simmering crushed tomatoes with a touch of olive oil, garlic, and salt, until its thick and a deep rich red. As a sauce for pasta or chicken/veal/eggplant Parmesan, this sauce can easily have some pizzazz added to it by stirring in chopped capers and anchovies, or fresh basil and crushed red pepper.
  • Bchamel This easy, roux based, sauce is the flavor stepping stone for layering in alasagna, smearing on a croque madame, or adding cheese so it becomes a mornay sauce formacaroni and cheese.
  • Romesco Pureed Spanish sauce, made with chilies, tomato, bell pepper, garlic, toasted nuts and olive oil that tastes good on anything from pasta to seafood, grilled vegetables, or even as a spread on a hearty sandwich. Just thinking about these bold, flavorful revisions to the traditional Mother Sauces gets my creative culinary juices flowing! #ThisGirlLovesToEat


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