What is mother sauce?

In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces or “small sauces.” They’re called mother sauces because each one is like the head of its own unique family.

What are 5 mother sauces?

What are the five mother sauces of classical cuisine?

• Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese.
• Velouté
• Espagnole.
• Sauce Tomate.
• Hollandaise.

What are the 6 mother sauces?

Sauces considered mother sauces. In order (left-to-right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

What are daughter sauces?

Daughter-sauce meaning A sauce made by adding flavoring to a basic mother sauce.

What are the 3 modern mother sauces?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

What are the 4 main sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Is beurre blanc a mother sauce?

Though beurre nantais, also known as beurre blanc (meaning “white butter”), is not one of the five French mother sauces (béchamel, espagnole, hollandaise, tomato, and velouté), it is a base recipe from which many other sauces are built.

What are the sister sauces?

The sister sauces include:

• Bercy = velouté +shallots + white wine + fish stock + butter + parsley.
• Normandy = fish velouté + fish stock + mushrooms + liaison.
• Allemande = veal/chicken velouté + liaison.
• Suprême = chicken velouté + cream.

What are the seven classical mother sauces?

– Béchamel Sauce. Béchamel sauce is probably the simplest of the mother sauces because it doesn’t require making stock. – Velouté Sauce. Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. – Espagnole Sauce. – Hollandaise Sauce. – Classic Tomate Sauce.

What are the five mother sauces and their main ingredients?

The five mother sauces (béchamel, espagnole, hollandaise, tomato, and veloute) differ based on their main ingredient and thickening agent. Although the five mother sauces are usually not consumed in their original state, they can be made into many secondary sauces by adding herbs, spices, or other ingredients.

What are the mother sauces, and who created them?

Created in the 1800s by chef Auguste Escoffier, mother sauces are basic concoctions that serve as a foundation for any number of secondary sauce variations. Each mother sauce is primarily categorized according to its unique base and thickener.

What are the five mother sauces of classical cuisine?

There are five mother sauces in classical French cuisine: bechamel, veloute, tomato, espagnole and hollandaise sauce.