Sauces 3: Mother Sauces
This portion of the Culinary Beginnings series follows up on the previous episode by explaining how to turn foundational "mother sauces" into smaller sauces (or "derivative sauces") through a variety of seasonings and garnishes.
As Chef Angus explains, Béchamel can be boiled with cream and lemon juice, seasoned with salt and pepper and parsley to make a "parsielle" sauce. This represents merely one of the 30 derivative sauces that can be produced with béchamel.
Espagnole is turned into demi-glace as Chef Campbell combines brown stock and brown sauce. The demi-glace is further altered to become a savory, hunter-style sauce by combining onions, shallots, mushrooms, espagnole, white wine and glace.
Chef Angus explains how to make one of the most popular mother sauces, Hollandaise, which is an emulsified sauce made with butter, egg yolks and seasonings. Important supplemental techniques for creating the Hollandaise sauce, such as preparing it in a bain marie, are illustrated.
Proceeding, Chef Angus describes some of the many derivative sauces that can be produced from Hollandaise sauce; for example, combining heavy cream and Hollandaise creates moussealine. Fresh tomato concentrate and Hollandaise creates "sauce charon".
Finally, Chef Angus teaches viewers how to make mayonnaise, which he explains is a cold emulsion. Now that mayonnaise has been explained, its most popular derivative - tartar sauce - is produced using parsley, chopped capers, and chopped gherkin pickles.