What was the first sauce

Also Best Foods, Inc. This elegant sauce is composed of butter, cream, egg yolks, sherry, and seasonings. It is usually served over buttered toast points. History : The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. Wenburg and the boss of the Delmoico had an argument, thus causing Wenburg to insist that the sauce be renamed.

Mother Sauces — Also called Grand Sauces. These are the five most basic sauces that every cook should master. Sauces are one of the fundamentals of cooking. Learn how to make the basic five sauces and their most common derivatives.

The five Mother Sauces are:. It includes mayonnaise, anchovies or anchovy paste, mustard, capers, and chopped pickles that are served as a dressing for cold meats, poultry or seafood. Allemande Sauce — Veal veloute with egg yolk and cream liaison. Vin Blanc Sauce — Fish veloute with shallots, butter, and fines herbs. Click here to cancel reply. Pin 4.

Share Yum 1. History: There are four theories on the origin of Bhamel Sauce: The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici , the Italian-born Queen of France.

There are many conflicting stories on the origin of mayonnaise: Most authorities believe the first batch of this mixture of egg yolks, oil and seasonings was whipped up to celebrate the French capture of Mahon, a city on the Spanish Isle of Minorca, by forces under Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu Supreme Sauce — Chicken veloute reduced with heavy cream Vin Blanc Sauce — Fish veloute with shallots, butter, and fines herbs.

Sources: Food Secrets Revealed, by Dr. Myles H. Bader, published by Northstar Publishing, Key Terms In Cuisine, by Dr. John Skull, published by Elbrook Press, Australia, Related Recipes.

Name required. Servings 4 cups. Print Recipe Pin Recipe. In a saucepan, melt the butter. Stir the butter and flour mixture until smooth. Cook over medium heat, stirring occasionally, for five minutes to make a blonde roux.

Pour the milk in a thin stream, mixing as you pour. Keep pouring the milk, and stirring, until all the milk has been fully incorpotated. The booming centers of soy sauce making from that time were the cities of Noda and Choshi in Chiba prefecture. They are situated on the broad flat land of the Kanto plain, where soy beans and wheat are grown, and had the advantage of waterways such as the Tone and Edo rivers, so they became the centers of soy sauce production in Kanto.

They are still the biggest production regions for common soy sauce. The internationalization of Japanese soy sauce actually began in the Edo era. Japan was then in its period of national isolation, but trade was permitted between Nagasaki and Holland as the only exception.

At first, English mustard consisted of coarse powder and it was not very strong. However, in a Mrs. Clements of Durham began making a much smoother mustard powder. When mixed with water to make paste it was very hot but it proved to be popular and Durham became a center of the mustard industry. For centuries mustard was used as a medicine as well as a food. In the 16th, 17th, and 18th centuries new condiments were invented. Pesto sauce was invented in 16th century Italy.

Furthermore, new sauces were invented in the 17th century including bechamel and chasseur. Chutney comes from India. It was first exported to England in the 17th century. Soy sauce, which was invented in China reached Europe in the 17th century and by the midth century, it was popular in Britain.