cara membuat 5 mother sauce

untuk belajar memasak western food sebaiknya kita belajar membuat five mother sauce terlebih dahulu karena 5 mother sauce adalah basic yg harus dikuasai oleh seorang chef untuk membuat sebuah makanan. 5mother sauce terdiri dari 5 sauce yaitu demiglaze, bechamel, holandaise, veloute, and tomato sauce. masing" sauce mempunyai turunannya masing-masing.
ini adalah resep" untuk membuat five mother sauce:

DEMIGLAZE
(espagnol sauce)

ingridients:
- mire poix(onion, carrot, leek, & salary-chunk cutting method)
-bouqet garnie(thyme, marjoram, parsley, bay leaf&black paper corn)
-crushed garlic
-beef bone
-tomato paste
-water
-red wine

method:
-roast beef bone until brown
-sautee mire poix until smell good
-add crushed garlic
-add tomato paste
-add roasted beef bone
-deglaze with red wine
-pour the water
-add bouquet garnie
-boil - skimmed
-simmer(for 8-12 hours)
-strain

BECHAMEL
(mother sauce)

ingridient:
-Roux
-Milk
-Bay Leaf
-Clove
-Onion
-Salt&Pepper
-Black pepper corn

method:
-Roux - melted butter & flour are mix well
-add hot milk little by little & slowly
-mix well- until the sauce become thicken & smooth
-add onion, bay leaf, clove, black pepper corn
-seasoning with salt & pepper
-Strain

HOLLANDAISE SAUCE
(mother sauce)

ingredients:
-egg yolk
-clarified butter
-Reduction ( ingredients: white wine, chopped shallot, black pepper corn, bay leaf, water: just little bit & thyme)
-lemon juice
-salt&pepper

method:
-mix all ingridients of reduction, boil & simmer until a quarter (1/4)
-strain- take only the liquid
-mix egg yolk with reduction in bowl
-whisk on top of bain marie
-pour clarified butter slowly & little by little
-keep whisking until the sauce become thick
-add lemon juice
-season with salt & pepper

TOMATO SAUCE
(mother sauce)

ingredients:
-chopped onion
-chopped garlic
-chopped celery
-tomato paste
-chopped tomato can/ peeled fresh tomato
-oregano
-fresh basil
-thyme
-bay leaf
-sugar
-chicken base
-salt& pepper

method:
-sautee onion, garlic & celery until smell good
-add tomato paste-mix well
-add chopped tomato can/ peeled fresh tomato
-add all herbs (oregano, fresh basil, thyme, bay leaf)
-boil- season sugar, chicken base, salt & pepper
-simmer until 30-60 minutes

VELOUTE
(mother sauce)

ingredients:
-roux
-chicken stock/ beef stock

method:
-roux- melted butter & flour are mix well
-pour stock( chicken stock/ beef stock)
-mix well- until the sauce become thicken& smooth