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Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. 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 ...
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The source in question says a good deal about the sauces and their classification: These basic sauces can be enjoyed as is, or used as a base for dozens — or even hundreds — of other sauces. The family tree of French sauces has many branches! Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s.
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...
Lidia Giuliana Matticchio Bastianich was born to an Istrian Italian family, on February 21, 1947, in Pola, Istria, just before the city was assigned to Yugoslavia in September 1947 (and which is now part of Istria County, Croatia). Istria was part of the Kingdom of Italy, but it became part of Yugoslavia at the end of World War II, as confirmed ...
Website. heinz.com. The H. J. Heinz Company (/ haɪnz /) was an American food processing company headquartered at One PPG Place in Pittsburgh, Pennsylvania. [2] The company was founded by Henry J. Heinz in 1869. Heinz manufactures food products in plants on six continents, and markets these products in more than 200 countries and territories.
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
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