User:HCC Culinary

Culinary training The five mother sauces Béchamel Veloute Espagnole Tomato Halldanise

How to make each sauce is as follow: •Your sauce is as good as your stock •Use clarified butter and yes you can use any kind of fat also. •Use cake flour not all purpose flour

Béchamel, Veloute, Espagnole all start out much the same, with equal part flour and butter the only different is the liquid you use. Béchamel uses milk, Veloute uses chicken or fish and Espagnole uses brown stock.