French mother sauces
== French Mother Sauces ==
The French mother sauces are a foundational element in French cuisine. These sauces were originally compiled and classified by the chef Marie-Antoine Carême in the 19th century and later refined by Auguste Escoffier. The five mother sauces serve as the base for a wide variety of secondary or "daughter" sauces.
Béchamel[edit]
Béchamel sauce is a white sauce made from a roux of butter and flour, combined with milk. It is often used in dishes such as lasagna, macaroni and cheese, and various casseroles.
Velouté[edit]
Velouté sauce is a light stock-based sauce, made from a roux and a light stock, such as chicken stock, veal stock, or fish stock. It is often used as a base for sauces like sauce allemande, sauce suprême, and sauce normande.
Espagnole[edit]
Espagnole sauce, also known as brown sauce, is made from a brown roux, brown stock, and tomatoes. It is typically used as a base for sauces such as demi-glace, sauce bordelaise, and sauce chasseur.
Sauce Tomat[edit]
Sauce tomat is a tomato-based sauce, often made with tomatoes, vegetables, and sometimes meat. It serves as the base for many Italian and Mediterranean dishes, including pasta sauces and pizza.
Hollandaise[edit]
Hollandaise sauce is an emulsion of egg yolk, melted butter, and lemon juice or vinegar. It is famously used in dishes like eggs Benedict and as a topping for vegetables like asparagus.
Related Pages[edit]
- Marie-Antoine Carême
- Auguste Escoffier
- Roux
- Demi-glace
- Sauce allemande
- Sauce suprême
- Sauce normande
- Sauce bordelaise
- Sauce chasseur
- Lasagna
- Macaroni and cheese
- Casserole
- Chicken stock
- Veal stock
- Fish stock
- Pasta
- Pizza
- Eggs Benedict
- Asparagus
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