French mother sauces

2021 Sos beszamelowy

Sauce Spagnole-09

Fresh Tomato Sauce (Unsplash)

Velouté de mousseron

Hollandaise sauce

== 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

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

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

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

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

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

• 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

Categories

This French cuisine related article is a stub. You can help WikiMD by expanding it.