What Culinary School Did Gordon Ramsay Go To Get Saucey

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Get Saucey

Named Five Sauce Mothers, their basic recipes have better nutritional value and can easily be expanded to create more flavors and bases for your meals (if you know what you’re doing).

In the nineteenth century, the young pâtisserie chef and later the famous French chef Marie Antoine-Carême was the first to organize French sausages into groups based on four bases. Later, the French chef Auguste Escoffier added

Another sauce so that now there were five, which he prepared in his Le Guide Culinaire 1903. They are called sauces because each one is like the head of its own special little family (is it beautiful or what? ):

+ Béchamel – This is a basic roux mixed with milk, butter and flour to make a white sauce, including Mornay sauce and Cheese;

+ Velouté – Velouté is a light roux with chicken, turkey, fish or any other tasty stock;

+ Espagnole – your brown sauce made with tomato purée and mirepoix (usually including onion, celery and bell pepper) for deep color and flavor, including Mushroom Sauce, Madeira Sauce and Port Wine Sauce;

+ Tomato Sauce – a classic tomato sauce, standard in Italian restaurants, and expanded to include Creole and Provencale sauces;

+ Hollandaise – a rich egg yolk sauce famous for Eggs Benedict and asparagus (Bernaise sauce is part of this “family”);

These sauces are considered the basis of many dishes and are required to be studied by culinary students whether they are special or not. You can be sure that every Michelin-starred restaurant has a saucier on staff, painstakingly whipping up all five sauces every day like a manufacturing scientist, ready for whatever extras or smooth flavors they might want. Apart from his sauces, he (or she) will be roasting stocks from scratch, preparing gravies and soups.

So let’s think about this for a minute. If you are lucky enough to eat in a high-end restaurant, the sauce that tempers your filet mignon will have been prepared by a real chef and will taste just like them. If you’re eating at Olive Garden, you’ll be downing their tomato sauce (not that there’s anything wrong with that) or (maybe) their pre-made alfredo sauce. It will taste good but nothing like it was prepared in a Thomas Keller, Gordon Ramsay or Wolfgang Puck Michelin rated establishment. You’ll also find sauciers in the kitchens of luxury hotels like the Ritz Carlson and Sofitel. Likewise, don’t expect a chef at Denny’s to stir up a pot of Bordelaise red wine sauce for steak and eggs. The waiter slams a bottle of ketchup on your table and asks if there’s anything else (well, maybe an A-1 for racist lips).

When all is said and done, in your kitchen save yourself a lot of time and just go to the store, buy a few envelopes of Hollandaise sauce, mushroom sauce, brownie mix and a jar of tomatoes and call it a day. . You will sleep well. And we won’t tell you if you don’t.

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