leave your inhibitions at the door
Editor’s note – I’m so far behind on different ideas I have for this blog and am terribly busy with work that I’ve asked a guest blogger to write about the five “mother sauces”. Kind readers, I present to you rapper/chef/blogger – Sir Mix-a-Lotta-Ingredients. Also, recipes (sauces and more) are in the Recipe Index on the left. Or you can click here.
Yo! Peep this – while my brother The Food and Wine Hedonizzle is busy workin’ on making rubber band banks in his pocket, he asked me to rap at y’all on a subject that’s near and dear to my heart – sauces.
Now every mad homie trying get his food on best know the five mutha sauces. These are the sauces from which all the ballin’ sauces come from – or at least any that matter. In rap or hiphop terms these are like Afrika Bamabaataa, Eric B and Rakim, Grandmaster Flash, and Kurtis Blow. Just as these rappers set the way for future rappers, these five sauces set the way for a multitude of other sauces. CHURCH!
The first four were from my dawg Antonin Careme in the 1800s. Olllddd Schooollll. Then the main gangsta – the late, great, DJ Auguste Escoffier – added Hollandaise to that list. DJ Escoffier was the greatest chef of all time who brought cooking out of the elite ranks and to the masses inna the ghetto. All player chefs are indebted to Escoffier, including yours truly. (Mourn ya til I join ya!) How important was it that he added Hollandaise? Well, from Hollandaise you get Mayonnaise. And from Mayonnaise comes that king of sandwich spreads – Miracle Whip!
But like those homies in that TV show from my younger days – Kung Fu – you ain’t ready for that shizzle yet, Grasshopper. Let’s start off with Bechamel. Then I’ll show ya’ll how to pimp that out and make Mornay sauce.
I am going to help y’all out by giving you some inspirational music so y’all achieve the greatness I know to be inside of y’all. And because Bechamel is the whitest of all sauces, I chose this one.
I don’t need measuring spoons or shit like that, but I know y’all just learning. So I took this recipe from the chef with the most mad skillz in America – Thomas Keller. My boy The Hedonizzle let me use his crib to cook this, hence the pictures may look familiar to y’all. I had baby mama drama at my place that I’d rather not discuss at this moment.
Take the above Bechamel sauce and whisk in 3 Tablespoons of grated Comte or Emmentaler cheese until melted. Use immediately (see below) or can be stored for three days in a bowl with plastic wrap touching the top of the sauce.
Creamed Baby Spinach
Bon Appetit, players!