Category: Excluded

The Five Mother Sauces

I have got so much to learn about cooking. I didn’t even know that there are five (5) “Mother” sauces until I saw it on one of the episodes of Chef Gordon Ramsay‘s Hell’s Kitchen.

It made me want to go to culinary school, but, I still believe that you really don’t have to go to culinary school to become great at what you do. Knowing how to cook is a skill. Now, it’s up to you to develop it and how you hone it.

For someone like me who’s just learning, I would like to share with you this new-found knowledge. Without further ado…

 The 5 Mother Sauces

They were called the Mother or leading sauces because they are the main sauces in cooking.

With just a few modifications, all sauces in cooking are derived from these mother sauces.

Bechamel sauce - CertifiedFoodies.com

Reffered to as the classic white sauce.
Named after its inventor, Louis XIV’s steward Louis de Béchamel.
It’s basically made of milk and butter-flour roux.

 

 

Veloute sauce - CertifiedFoodies.com

Stock-based white sauce. It can be from chicken, fish or veal.

Espagnole - CertifiedFoodies.com

Brown sauce, traditionally made from rich meat stock or
mirepoix (onions, carrots, and celery) of browned vegetables.

Hollandaise - CertifiedFoodies.com Basically made with butter, egg yolks and lemon juice. Requires some skills and knowledge to prepare. Flavor is buttery and rich with a mild tang because of the lemon juice.

Vinaigrette - CertifiedFoodies.com

Consists of oil, vinegar, salt and pepper. Originally included with the mother sauces.

 

 

Tomato Sauce - CertifiedFoodies.com

Made of tomatoes and herbs.

Out of all these, I’ve only made tomato sauce. So, I’m on my quest to try to make all of these sauces soon and pair it with the proper protein to appreciate more the unique taste of each of them.

If you can share your own recipes that goes great with these sauces, I would love to try it!

 

Related Amazon Products:

Image sources for this post:

French Bechamel Sauce
Veloute Sauce
Culinary School Week #2
Lobster Artichoke Eggs Benedict
How to make Vinaigrette

How to Make Bento – Foodie Video Hunt

Have you heard of Cooking with Dog? It’s a popular cooking show on Youtube. The host is, well, a dog named Francis. No, he’s not the one who’s actually cooking, silly. He’s just hosting (for viral purposes). Chef San is the lady who does all the preparations and cooking.

Cooking with Dog - Certified Foodies

Their videos are guides on how you prepare popular Japanese dishes like Futomaki Sushi, Chicken Curry Udon, etc. Chef San is a highly skilled Japanese cook so you’d definitely love their cooking videos.

Here’s one of them, preparing a Bento or Japanese Boxed Lunch:

I love the sausage octopus! Can you imagine opening up your lunch box and finding this?

Cooking-with-Dog-Bento-Box

Cooking with Dog‘s guide on making Bento is so easy to follow. I’m planning on making one since I still have leftover Nori from the last time I made Sushi. I’ll share the photos here when I’ve done it.

How about you? Have you made your own Bento already?
Care to share a link or photo of it here?! We’d love to see it!

Here are a couple more videos from Cooking with Dog that are most viewed on Youtube.

How to Make Onigiri

 

How to Make Yakibuta Ramen

 

You can join Cooking with Dog’s Facebook page or subscribe to their Youtube channel.

 

Kenny Rogers Cheese and Garlic Potato Recipe

Kenny Rogers Cheese & Garlic Potato - Homestyle

Kenny Rogers version:

Kenny Rogers Cheese & Garlic Potato - Original

One of the Kenny Rogers side dishes that I absolutely love is their Cheese and Garlic Potato. I love the tangy taste of the garlic and the right amount of creamy cheese to complement it. Ahhh… just writing about it makes my mouth water.

Mai also found it very yummy that she decided to recreate this side dish for us at home. Here’s how she made them.

 

Cheese and Garlic Potato Side Dish Recipe


INGREDIENTS:

  • Baby Potatoes
    (For our recipe, Mai used about 20 small baby potatoes)
  • Butter  – 1/2 stick, 100 grams
  • Evaporated Milk (keep cold) – 2 cups
  • Flour – about 4 tablespoons
  • Cheddar Cheese – 3 cups, grated
    We got feedback that parmesan cheese is what Kenny Rogers uses in their side dish, so use about 1 to 2 cups of it. It’s saltier so you need less of it.
  • Parsley
  • Salt & pepper to taste
  • Garlic Powder

 

PREPARATION:

  1. Boil potatoes for five (5) minutes or ’til they’re half-cooked.
  2. Melt butter on a separate pan.
  3. Add flour to the butter and stir for one (1) minute.
  4. Add cold milk to the mixture. Add one (1) cup at a time.
    Make sure the milk is cold to avoid lumps.
  5. Stir in low heat until completely mixed, then, add parsley.
  6. Add garlic powder. Stir for two (2) minutes.
    The amount will depend on how much garlic flavor you can take.
    Add about 1 teaspoon first and from there, you can add more if you prefer it to be more garlicky.
    Make sure you don’t put too much garlic powder. Otherwise, you’ll end up with a very bitter sauce.
  7. Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
    Add cheese and wait for it to melt again before adding the last cup.
  8. Cut boiled potatoes in half. Then, add to garlic cheese sauce.
  9. Add salt and pepper to taste.
    The amount will depend on how salty you want the sauce to be.
  10. You can serve Cheese and Garlic Potato as a warm or cold side dish.|

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