{"id":13410,"date":"2018-11-04T09:18:43","date_gmt":"2018-11-04T14:18:43","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=13410"},"modified":"2019-04-08T07:01:58","modified_gmt":"2019-04-08T12:01:58","slug":"las-salsas-madre-de-la-cocina-clasica","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/las-salsas-madre-de-la-cocina-clasica\/","title":{"rendered":"Las Salsas Madre de la Cocina Cl\u00e1sica"},"content":{"rendered":"<p>Uno de los temas recurrentes de la cocina cl\u00e1sica son las salsas madre: salsas b\u00e1sicas de las que derivan una serie de salsas, llamadas aptamente salsas derivadas. Como no podemos ponernos de acuerdo en casi nada como civilizaci\u00f3n, las salsas madre tambi\u00e9n est\u00e1n divididas seg\u00fan distintos sistemas de clasificaci\u00f3n. Revisemos qu\u00e9 hay al respecto.<!--more--><\/p>\n<h2>Car\u00eame<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright \" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/0\/0b\/M-A-Careme.jpg\" width=\"240\" height=\"317\" \/>El famoso Chef Marie-Antoine Car\u00eame no s\u00f3lo nos leg\u00f3 el <a href=\"https:\/\/www.le-fort.org\/souffle-de-chocolate\/\"><em>souffl\u00e9<\/em><\/a>, sino que tambi\u00e9n una primera clasificaci\u00f3n y publicaci\u00f3n de 4 salsas madre a mediados del siglo XIX. Las salsas de esta primera clasificaci\u00f3n son:<\/p>\n<ul>\n<li>B\u00e9chamel<\/li>\n<li>Espa\u00f1ola<\/li>\n<li>Velout\u00e9<\/li>\n<li>Alemana<\/li>\n<\/ul>\n<p>Car\u00eame se considera como uno de los primeros Chef <em>rockstar<\/em>, ya que cocin\u00f3 para nobles y pol\u00edticos y obtuvo gran fama por ello.<\/p>\n<h2>Salsas Madre de Escoffier<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/9\/92\/Auguste_Escoffier_01.jpg\/800px-Auguste_Escoffier_01.jpg\" alt=\"Escoffier. Fuente: Wikipedia\" width=\"262\" height=\"368\" \/>Posteriormente, a principios del siglo XX, el Chef Auguste Escoffier modific\u00f3 esta lista para dejarla en lo que hasta ahora es el listado definitivo de 5 salsas madre en vez de 4. Esta nueva (y al parecer definitiva) lista es:<\/p>\n<ul>\n<li>B\u00e9chamel<\/li>\n<li>Espa\u00f1ola<\/li>\n<li>Holandesa<\/li>\n<li>Tomate<\/li>\n<li>Velout\u00e9<\/li>\n<\/ul>\n<p>La salsa alemana fue eliminada de esta lista de salsas madre por ser considerada una salsa derivada de la salsa Velout\u00e9. Efectivamente, la salsa alemana es una velout\u00e9 clara espesada con yemas y terminada con crema de leche y lim\u00f3n. Durante la Primera Guerra Mundial, cuando la popularidad de los alemanes estaba por el suelo en Francia, Inglaterra y los Estados Unidos de Norteam\u00e9rica, se le cambi\u00f3 el nombre por &#8220;salsa rubia&#8221; y posteriormente por &#8220;salsa parisi\u00e9n&#8221;<\/p>\n<p>Este modelo de las salsas madre se ha intentado replicar en otros \u00e1mbitos, <a href=\"https:\/\/www.le-fort.org\/tipos-de-curry-cocina-india\/\">por ejemplo en la cocina de la India<\/a>. No nos queda claro que sea replicable.<\/p>\n<h2>Salsas Derivadas<\/h2>\n<p>A continuaci\u00f3n lo que vamos escribiendo sobre salsas derivadas, que son variaciones cuya base es una de las 5 salsas de la lista de Escoffier..<\/p>\n<ul class=\"display-posts-listing\"><li class=\"listing-item\"><a class=\"title\" href=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/\">Salsa Mornay<\/a><\/li><\/ul>\n<h2>\u00bfY la mayonesa?<\/h2>\n<p>Existe alguna discusi\u00f3n sobre la inclusi\u00f3n de la mayonesa entre las salsas madre. Las salsas madre de Escoffier son todas salsas calientes, y hay quien dice que la salsa holandesa engloba como salsa madre todas las emulsiones. Nos permitimos discrepar, pero en resumen, la mayonesa no es la sexta salsa madre.<\/p>\n<p>Lo sentimos.<\/p>\n<figure id=\"attachment_8366\" aria-describedby=\"caption-attachment-8366\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8366\" data-permalink=\"https:\/\/le-fort.org\/cocina\/mayonesa-de-tomate\/mayonesa-tomate\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate.jpg?fit=1280%2C840&amp;ssl=1\" data-orig-size=\"1280,840\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mayonesa-tomate\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate.jpg?fit=1200%2C788&amp;ssl=1\" class=\"wp-image-8366 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/07\/mayonesa-tomate.jpg?resize=1200%2C788&#038;ssl=1\" alt=\"Mayonesa de tomate\" width=\"1200\" height=\"788\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate.jpg?resize=600%2C394&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-8366\" class=\"wp-caption-text\">Una mayonesa de tomate.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfCu\u00e1les son las salsas madre? \u00bfMadre de qui\u00e9n?<\/p>\n","protected":false},"author":1,"featured_media":7120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[373],"tags":[223,63,821],"class_list":["post-13410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cavilaciones","tag-comida-francesa","tag-salsas","tag-salsas-madre","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3ui","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13955,"url":"https:\/\/le-fort.org\/cocina\/salsas-basicas\/","url_meta":{"origin":13410,"position":0},"title":"Taller de Salsas B\u00e1sicas","author":"Le-Fort.org","date":"8 de Abril, 2019","format":false,"excerpt":"Taller de salsas b\u00e1sicas en Loja. Slasas madre, salsas derivadas y salsas fr\u00edas.","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6991,"url":"https:\/\/le-fort.org\/cocina\/5-salsas-clasicas-para-pasta\/","url_meta":{"origin":13410,"position":1},"title":"5 Salsas Cl\u00e1sicas para Pasta","author":"Le-Fort.org","date":"24 de Noviembre, 2015","format":false,"excerpt":"Estas 5 Salsas para pasta son lo que todos deber\u00edamos conocer cuando tengamos que cocinar tallarines para nosotros, nuestra familia o nuestros amigos.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/5-salsas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1416,"url":"https:\/\/le-fort.org\/cocina\/las-mejores-salsas-para-pasta\/","url_meta":{"origin":13410,"position":2},"title":"Salsas para Pasta","author":"Le-Fort.org","date":"5 de Septiembre, 2011","format":false,"excerpt":"Las mejores salsas para pastas. Listado que incluye cl\u00e1sicos tales como Bolo\u00f1esa, Puttanesca, Alfredo, Carbonara y tantas otras! \u00bfCu\u00e1les son tus favoritas?","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9249,"url":"https:\/\/le-fort.org\/cocina\/tipos-de-curry-cocina-india\/","url_meta":{"origin":13410,"position":3},"title":"Tipos de Curry en la Cocina India","author":"Le-Fort.org","date":"14 de Abril, 2017","format":false,"excerpt":"Un intento clasificatorio","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7114,"url":"https:\/\/le-fort.org\/cocina\/salsa-mornay\/","url_meta":{"origin":13410,"position":4},"title":"Salsa Mornay","author":"Le-Fort.org","date":"29 de Diciembre, 2015","format":false,"excerpt":"La Salsa Mornay es una salsa blanca a la que se le ha a\u00f1adido queso y yema de huevo. Veamos c\u00f3mo se preprara y c\u00f3mo se puede usar.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13894,"url":"https:\/\/le-fort.org\/cocina\/salsas-rojas-pasta\/","url_meta":{"origin":13410,"position":5},"title":"Salsas para Pasta: Salsas Rojas","author":"Le-Fort.org","date":"4 de Abril, 2019","format":false,"excerpt":"Salsas rojas para pasta.","rel":"","context":"En &quot;Recopilaciones&quot;","block_context":{"text":"Recopilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/recopilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/arrabiatta.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/arrabiatta.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/arrabiatta.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/arrabiatta.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/arrabiatta.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=13410"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13410\/revisions"}],"predecessor-version":[{"id":13957,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13410\/revisions\/13957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/7120"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=13410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=13410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=13410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}