French mother sauces
(Redirected from Mother sauce)
French Mother Sauces[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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