What are the 5 basic mother sauces?

What are the 5 basic 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 basic mother sauces?

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

Is mayonnaise a mother sauce?

There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol. And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together. You’re probably most familiar with hollandaise and mayo.

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 is a veloute thickened with?

Velouté much like Bechamel Sauce, is a creamy white sauce which is thickened with a roux.

What are the five mother sauces and what are they for?

What Are The Five Mother Sauces? The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

What are some small sauces made from béchamel?

Here are some of the small sauces made from béchamel: Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté.

What is a mother sauce in French cooking?

French cuisine claims that there are five foundational mother sauces from which we form all other sauces. Each mother sauce has a unique liquid, thickening agent, and distinct flavorings. Three of the five mother sauces use a roux as their thickening agent.

What are the five basic sauces of cooking?

The Five Basic Sauces Veal Velouté Sauce Chicken Velouté, One of the Five Mother Sauces Espagnole: A Basic Brown Sauce Fish Velouté Sauce White Wine Velouté Sauce Marchand de Vin: Red Wine Reduction Sauce Chicken Suprême Sauce