The article emphasizes that anyone can create restaurant-quality sauces at home, without the need for professional culinary training. It details the five mother sauces, particularly focusing on velouté and its role as a base for suprême sauce. The process involves mixing stock with a roux to make velouté, which can be further enhanced with cream for suprême. The article encourages experimentation, mentioning variations like adding lemon juice or blending suprême with tomato puree to create sauce aurora, making it accessible to home cooks looking to refine their skills.
Many home cooks can successfully make high-quality sauces without professional training, tracing back to the foundational work of Auguste Escoffier and the five mother sauces.
Velouté, made from stock and a roux, serves as the base for suprême sauce, which elevates everyday meals by adding a touch of refinement.
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