Banquet cuisine

The History Of French Gastronomy ( Refiloe and Lindiwe)

By Lindiwe
  • Jan 1, 1549

    Bechamel Sauce

    Bechamel Sauce
    As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces.It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served vegetables. It forms the basis of many other sauces.

  • Espagnole sauce

    Espagnole sauce
    Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century and Escoffier popularized the recipe, which is still followed today.Espagnole is typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

  • Hollandaise Sauce

    Hollandaise Sauce
    Despite its name, there is general agreement that Hollandaise was born in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. What provoked the name change is uncertain, and the alternate name of Sauce Isigny is still listed in French reference books.

  • Veloute sauce

    Veloute sauce
    Velouté was one of the four original Mother Sauces as defined by chef Marie-Antoine Carême in the early 19th century. “Velouté” comes from “velour,” the French word for velvet, and certainly sounds like a name meant to cover a wealth of possibilities. The sauce is also known as sauce blanche grasse – “fat white sauce” – which raises the possibility that it was known this way informally until it gained the more elegant name of Velouté.

  • Sauce Tomat

    Sauce Tomat
    Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent).