If you followed this season of Top Chef, you'll know that Carla was an expert at making perfect sauces. Although I may not be a classically trained chef like her, I'd like to think I know my sauces.
How about you? Since March is National Sauce Month, it's a great time to test your knowledge of the wonderful world of sauces. I'll list the ingredients and you tell me the sauce. Sound like fun? Get started!
1 of 7Question 1
COUTURE COUTURE
Esprit
Gorgeous
I've never made my bolognese with milk. Hrm...
14/7
2ouch - i didn't do well at all. i guess that just goes to show that i don't really use sauces when i cook.
3Hardcore
4Wow I did bad. But then again I'm not a huge fan of sauces.
54/7. I don't cook at all. What I know comes from eating my fiance's fancy foods. I love sauce!
6That was pretty easy...I only missed the Mornay sauce one. I like most of these sauces!
73/7 I don't cook with sauces much, but I knew BBQ!
8My brother is going to haze me for getting Mornay sauce wrong!!
9I love sauces. I've never made my bolognese with milk, either.
104/7. I don't make many sauces at home aside from pesto.
113/7...I officially know nothing about sauce. It's a good thing it is National Sauce Month! Apparently I need help. I've never put horseradish in cocktail sauce or milk in mayonnaise.
12I made bolognese on Sunday for Lasagna and indeed it required a cup of milk/cream at the very end and it was good!
13As a professional Chef for twenty years I can tell you bolognese sauce do NOT contain milk or cream. I have seen people add milk to it but that is simply bolognese with milk added. With cream as an addition it would make a nice sauce for lasagna. I did look at a text bookLe Cordon Blu-Professional Cooking for Canadian Chefs. What I noticed was that their is only one mother sauce that is based on milk is Bechmel. The small sauces based on bachemel are Cream, Mornay, Cheddar Cheese, Nantua, Soubise and Mustard
14So close, 6/7 not bad though. And apparently "the traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. Milk is frequently used in the early stages of cooking to render the meat flavors more "delicate" but cream is very rare in the everyday recipe and only a very little would be used. "
Just had to post that for arguments sake. Everyone has their own recipes, that is part of what is considered "traditional" bolognese though
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