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…

Â 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.

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

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

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

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.

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

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

Deviled Eggs Recipe by Certified Foodies

(This Deviled Eggs Recipe and article was written by past contributor Mai)

Food with a kick from ingredients like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers is considered deviled.

Who started this concept of Deviled Eggs? The sons of William Underwood, who owned a food company most famous for their Underwood Deviled Ham. They introduced a product line of seasoned meat products including ham, turkey, chicken, lobster, and tongue. They called the seasoning process “deviling“.

Last week, I craved for some eggs but I’m already tired of eggs cooked in regular/normal ways. So, I made Deviled Eggs since I have all the ingredients I need.

Here’s a very simple and basic recipe of Deviled Eggs that you can try making at home:

Continue reading Deviled Eggs Recipe by Certified Foodies

Kenny Rogers Cheese and Garlic Potato Recipe

Kenny Rogers version:

One of theÂ 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 smallÂ baby potatoes)
Butter Â â€“ 1/2 stick, 100 grams
Evaporated Milk (keep cold) â€“ 2 cups
Flour â€“ 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:

Boil potatoes for five (5) minutes or ’til they’re half-cooked.
Melt butter on a separate pan.
Add flour to the butter and stir for one (1) minute.
Add cold milk to the mixture. Add one (1) cup at a time.
Make sure the milk is cold to avoid lumps.
Stir in low heat until completely mixed, then, add parsley.
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.
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.
Cut boiled potatoes in half. Then, add to garlic cheese sauce.
Add salt and pepper to taste.
The amount will depend on how salty you want the sauce to be.
You can serve Cheese and Garlic Potato as a warm or cold side dish.|

Continue reading Kenny Rogers Cheese and Garlic Potato Recipe

Certified Foodies â€“ An Introduction

Welcome to our food blog – Certified Foodies.

We’re pretty excited about this food blog! We’ve wanted to do this for too long – to put up our own food blog so we can share with everyone our passion and love for food.

We love cooking and experimenting in our kitchen so expect that we’ll be sharing recipes here with our own twists to it. And, of course, our never-ending food adventures to discover new cuisines and flavors we have yet to try.

In the coming weeks, since Certified Foodies has just started, we will start publishing previews of what you can expect to see on our blog. Bear with us as we make adjustments in the coming days to improve our blog.

For any suggestions, comments or violent reactions, feel free to use our contact form. We’d love to hear from you!

Thank you for visiting Certified Foodies.