French mother sauces

French Mother Sauces

File:Bechamel sauce.jpg

Béchamel sauce, one of the French mother sauces

The French mother sauces, also known as grand sauces, are a group of five fundamental sauces in French cuisine that serve as a base for many other sauces. They were first classified by Marie-Antoine Carême in the 19th century and later refined by Auguste Escoffier in the 20th century. The five mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Béchamel Sauce

File:Bechamel sauce in pan.jpg

Béchamel sauce in a pan

Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is often used as a base for other sauces such as Mornay, which is a Béchamel sauce with cheese.

Velouté Sauce

File:Veloute sauce.jpg

Velouté sauce

Velouté sauce is made from a blonde roux and a light stock, usually made from chicken, veal, or fish. It is often used as a base for other sauces such as Suprême, which is a Velouté sauce with cream and lemon juice.

Espagnole Sauce

File:Espagnole sauce.jpg

Espagnole sauce

Espagnole sauce, also known as brown sauce, is made from a brown roux, veal stock, and tomatoes. It is often used as a base for other sauces such as Demi-glace, which is a reduced Espagnole sauce.

Hollandaise Sauce

Hollandaise sauce

Hollandaise sauce is an emulsion of egg yolk, butter, and lemon juice. It is often used as a base for other sauces such as Béarnaise, which is a Hollandaise sauce with tarragon and shallots.

Tomato Sauce

Tomato sauce

Tomato sauce is made from a roux, tomatoes, and stock. It is often used as a base for other sauces such as Marinara, which is a tomato sauce with garlic and herbs.

See Also

• List of sauces
• French cuisine
• Culinary arts