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Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core ...
Veal, mirepoix, butter or cream, flour. Media: Blanquette de veau. Blanquette de veau (French pronunciation: [blɑ̃kɛt də vo] ⓘ) is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Sauce bercy. Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1][2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
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 ...
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine ...
Pan-roasted chicken breasts, garlic mashed potatoes, fiddlehead ferns and suprême sauce. Type. Sauce. Place of origin. France. Main ingredients. Velouté sauce, cream or crème fraîche. Suprême sauce is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained.
Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs. [1][2] Current recipes often add Dijon mustard. [3] The cold sauce is based on a vinaigrette.