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cinnfulhussy -> RE: Dinner (10/20/2005 8:41:38 PM)
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A roux is not a mother sauce. A roux is the base of some of the mother sauces, and is simply a thickener. And can be a very tasty thickener at that.
http://whatscookingamerica.net/History/SauceHistory.htm
Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:
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Bechamel Sauce (white)
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Veloute Sauce (blond)
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Brown (demi-glace) or Espagnole Sauce
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Hollandaise Sauce (butter)
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Tomato Sauce (red)
www.epicurious.com and www.foodtv.com are two good sites for recipes.
Have fun!
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