Salsas Madres y Derivadas

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Las salsas madres son aquellas que funcionan como la base para elaborar otras que se denominan derivadas. Los antiguos romanos preparaban el µgarum¶, una salsa preparada

En el siglo XVIII se comienza a ahondar en la elaboración de las

La creencia más difundida es que las salsas madres nacieron en la

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Leche mezclada con un roux y

alsa rema: s una salsa bechamel con crema de leche, yemas de huevo y ueso ruyere. alsa ornay: s una salsa bechamel, adicionada de crema de leche, ueso rallado suizo o

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Fondo oscuro mezclado a un roux y

acompañado de mirepoix, tocino, laurel, tomillo, sal y pimienta.

Salsa Italiana: Es una demiglace con una reducción de vino blanco, con jamón magro y champiñones cortados en trocitos, se termina con perejil picado. Salsa Oporto: Es una salsa demiglace perfumada con oporto. Salsa charcutera: Es una demiglace con cebolla picada sudada en mantequilla y Juliana de pepino agrio, vino blanco y vinagre

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Esta se logra emulsionando

Salsa Andaluza: Mayonesa atomatada con dados de pimentón dulce, rojo. Salsa Chantilly: Mayonesa con crema de leche montada, jugo de limón.

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Similar a la mayonesa, aunque no es fría,

Salsa Maltaise: Saborizada con zumo de naranja en lugar de emplear el zumo de limón.

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Se elabora un puré de tomate y se le

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Sobre un fondo claro mezclado

Salsa Suprema: Formada por una velouté de ave con el agregado de manteca, zumo de limón y crema de leche líquida.

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