Mother Sauces, Pt. 1
Austin Cooks Episodes
- 25. Baking (47:42)
- 24. Tableside Cooking (18:28)
- 23. Pasta (29:33)
- 22. Soup (25:11)
- 21. Sausage (24:46)
- 20. Rice (28:33)
- 19. Egg Cookery (24:35)
- 18. Seafood (34:20)
- 17. Pan vs. Deep Fried (21:59)
- 16. Formal Knife Skills (24:12)
- 15. Steaming & More (21:50)
- 14. Mother Sauces, Pt. 2 (30:40)
- 13. Knife Handling (29:16)
- 12. Vodka (24:16)
- 11. Sustainable Foods (25:24)
- 10. Grilling 101 (29:36)
- 9. Braising Basics (29:04)
- 8. Mother Sauces, Pt. 1 (29:31)
- 7. Stocks (22:45)
- 6. Winery (13:33)
- 5. Flat iron Steak (17:47)
- 4. Fish Basics (30:01)
- 3. Bistro 3158 (18:55)
- 2. Ostrich (15.44)
- 1. Chicken Basics (24:00)
Recipes
- Bananas Foster
- Potato Gnocchi
- Basic Pasta Dough
- Puree of Broccoli Soup
- Cream of Mushroom Soup
- New England Clam Chowder
- Classic Fresh Bratwurst
- Classic Rice Pilaf
- Risotto Milanese
- Garden Frittata
- Bouillabaisse Marseillaise
- Atlantic Style Fish and Chips
- Chicken Fried Steak
- Hollandaise
- Tomato Sauce
- Brian Hay's Canadian Salsa
- Penne with Vodka Sauce
- Carne Guisada
- Pot Roast
- Macaroni and Cheese
- Bechamel
- Espagnole (Brown Sauce)
- Veloute
- Chicken Noodle Soup
- Brown Stock
- White Stock
- Flat Iron Steak
- Pan Seared Salmon Fillet
- Mini Meat Loaves
- Pan Seared Ostrich
- Easy Chicken Piccata
Extras
- Trailer (2:30)
- Becoming Chef (5:32)
- The Business of Ostrich (2:36)
- Bistro (3:29)
- Brian McCormick: Why Teach? (1:20)
- Brian Hay: Why Teach? (1:20)
- The Brians Talk (1:12)
- Farmer's Market (3:11)
- Going Green: Vodka (1:10)
- Ace Mart (4:31)
It takes a roux (pronounced like the English word "rue") to make those mother sauces of classical French cooking. Using a white, blond and brown roux (a mixture of clarified butter and flour cooked for varying lengths of time), Chef McCormick demonstrates three mother sauces: béchamel, veloute, and espagnole; all of which will give flavor, moisture, texture, color and sheen to your next entrée!