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Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...
Mayonnaise (/ ˌ m eɪ ə ˈ n eɪ z /), [1] colloquially referred to as "mayo" (/ ˈ m eɪ oʊ /), [2] is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and ...
Kewpie mayonnaise. This is a list of notable mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. [1] It is an emulsion of oil, egg yolk, and an acid (usually vinegar or lemon juice). [2]
Egg Yolk and Oil Sauces. These are all variations of mayonnaise. Oil and Vinegar Sauces. Vinaigrette-French dressing-heads this family. Flavored Butters. These include the hot butter sauces, and butters creamed with various herbs, seasonings, or purees. 74.96.97.88 13:00, 13 December 2020 (UTC) 74.96.97.88: That's really interesting!
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 ...
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
Category: Mother sauces. ... Mayonnaise; T. Tomato sauce; V. Velouté sauce This page was last edited on 17 September 2020, at 10:05 (UTC). Text is available ...
Escoffier replaced allemande with egg-based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine. [15] Hollandaise was included in the section on derivatives [16] but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces. [17]