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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 ...
Butter, flour, milk. Variations. Mornay sauce, cardinal sauce, Nantua sauce, Breton sauce, suprême sauce, soubise sauce. Cookbook: Béchamel sauce. Media: Béchamel sauce. Béchamel sauce (/ ˌbeɪʃəˈmɛl /, French: [beʃamɛl] ⓘ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, [1 ...
A velouté sauce (French pronunciation: [vəlute] ⓘ) 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 ' velvety '.
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 ...
Béarnaise sauce. Béarnaise sauce (/ bərˈneɪz /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a ...
Pages in category "Mother sauces". The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes .
Sauce hollandaise, warm butter and lemon (or vinegar) emulsified using egg yolk. A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". [14] Most sauces commonly used in classical cuisine are daughter sauces.
Chasseur (sauce) Sauce chasseur (French pronunciation: [sos ʃasœʁ]), sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base, and often includes mushrooms and shallots. It may also include tomatoes and a ...