Fundamentals of cooking, week 7

Shrimp with buerre blanc
Shrimp with buerre blanc

Things are getting saucy! That’s the best description for the last couple classes. We’re learning how to make the mother sauces, which are the backbone of many traditional and contemporary dishes. The mother sauces were defined by Auguste Escoffier in the early 20th century and remain staples of every kitchen (and culinary education) today.

In order to get to the sauce, you have to start with the roux. Roux is a combination that’s equal parts butter and flour, whisked together in a saucepan over mild heat to one of three consistencies and then added to the base of your sauce as a thickener. There’s white roux, which is the thickest, blonde roux that’s slightly thinner and brown roux, the thinnest of the three. Depending on the type of sauce you’re making, you will use a different roux. White or blond roux would be used for lighter sauces and brown roux would be used for the darker or brown sauces.

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