French mother sauces
Sauce from which other sauces are derived within the French cooking tradition / From Wikipedia, the free encyclopedia
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In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based.[1][2] Different classifications of mother sauces have been proposed since at least the early 19th century.[3]
The most common list of mother sauces in current use is attributed to chef Auguste Escoffier[4][5][6][7] and based on his seminal cookery book Le guide culinaire:[8]
- Béchamel sauce: White sauce, based on milk thickened with a white roux.
- Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
- Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
- Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
- Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.
The original French editions of Le guide culinaire did not include Hollandaise as a grande sauce,[9] but separately described mayonnaise—a cold emulsion of egg yolk with oil and vinegar—as a mother sauce for cold sauces; this was not included in the English edition.[8]