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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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.
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Contributors: Prab R. Tumpati, MD