Mother sauces

Mother sauces refer to a group of five basic sauces, which are the foundation of much of the sauce-making in classical French cuisine. These sauces were popularized by Auguste Escoffier, a renowned French chef, in the 19th century. The concept of mother sauces dates back even further, however, to the work of Marie-Antoine Carême, who first classified sauces into groups. The five mother sauces are Béchamel sauce, Velouté sauce, Espagnole sauce, Sauce Tomat, and Hollandaise sauce. Each of these sauces serves as a base from which a variety of derivative sauces can be made.

Béchamel Sauce

Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. It is often used as the base for cheese sauce, among others.

Velouté Sauce

Velouté sauce is made with a white roux and light stock, such as chicken, veal, or fish stock. It forms the basis for sauces like Supreme sauce and Normandy sauce.

Espagnole Sauce

Espagnole sauce, or brown sauce, is a complex sauce made from a brown roux, veal stock, tomatoes, and mirepoix (a mixture of onions, carrots, and celery). It is the foundation for sauces like Demi-glace and Chasseur sauce.

Sauce Tomat

Sauce Tomat is made with tomatoes, vegetables, stock, and a roux, offering a rich tomato flavor. It serves as a base for various Italian and French sauces.

Hollandaise Sauce

Hollandaise sauce is an emulsion of egg yolk, melted butter, and lemon juice or vinegar. It is known for its use on Eggs Benedict and as a base for Béarnaise sauce.

Each of these mother sauces opens up a world of culinary possibilities. By mastering these sauces, chefs can create an endless variety of dishes, each with its unique flavor profile. The ability to prepare these sauces is considered a fundamental skill in the culinary arts. Template:Culinary-stub