THE MOTHER SAUCES OF FRENCH CUISINE
The French revolution did more for European food then any other event in history. As the nobility lost their heads to Madame Guillotine their chefs suddenly found themselves downsized, out of work, unemployed.  What to do? Hey I’ll open a restaurant for bourgeoisie middle class wannabee social climbers.

The term restaurant actually meant a health restorative of beef consommé until the place where it was served, usually just take out, took on the name of the health aide itself. When we speak of French cuisine during the last 200 years we are speaking of sauces, for it was the art of sauce making that defined both food and the chef.  At the beginning of the 19th century meat replaced bread as the staple of the French diet and a few years later Antonin Careme began formalizing the sauces and ingredients of Parisian Cuisine into a national identity. This course will address the classic preparation, nomenclature and Mother sauces of French culinary art. Dependent on time, availability and class consensus we will construct a selection of the following sauces and then make a variety of French dishes using them.
 
Sauce Mayonnaise Sauce Hollandaise
Sauce Béarnaise Herb Scented Cream
Crème Fraiche Compound Butters
Beef Stock Sauce Béchamel
Chicken Stock Sauce Beurre Blanc
Fish Fumet Demi Glace/ Espagnole
Veloutes Beurrre Noisette
   
We will then make a variety of Petite sauces and classical French dishes which use these Mother sauces as their bases.
 
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