It's a brand new year so it's time for a new post!
Some homies and I decided to do our own challenge this year to brush up on culinary skills and learn some new things. Also, to have some steady content to post LULZ. I'm calling it the #DontFuckItUpFoodChallenge cuz honestly, I haven't done a lot of the stuff on the challenge and i'll probably mess something up. But, that's also kind of the point. Gotta try things to be able to get it right! So, for this lovely month of January, we're doing....
What are mother sauces you ask? Let's get an excerpt from our lovely friends over at the Michelin Guide...
Basically, the mother sauces of French cuisine were originally four sauces Antonin Careme said were the basis of sauces as we know it. They were Allemande, Bechamel, Veloute, and Espagnole. Later on, the Big Dawg Auguste Escoffier said nah bro, allemande is Veloute's kid, and he added Sauce Tomat and Hollandaise.
Now...I know...these things sound fancy. And fancy sounds hard! But I assure you, if I can make em, so can you. And, you've probably had most of these, if not all! Another cool fact about these sauces, is that all of them have derivatives and can be made into other things.
To roll yall into the sauces though, I'ma show you how to make your own mayonnaise in the next post.