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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 based. [1] [2] Different classifications of mother sauces have been proposed since at least the early 19th century. [3]
Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12] Sauce Allemande – Sauce used in classic French cuisine
According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux [2] —in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.
Espagnole sauce (French pronunciation: ⓘ) 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.
Sauce américaine (pronounced [sos ameʁikɛn]; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
Sauce Périgueux is the classic accompaniment to a Tournedos Rossini. [10] Some modern recipes use tinned truffles: among the writers calling for these are Elizabeth David in French Provincial Cooking (1960) [11] and Simone Beck, Louisette Bertholle and Julia Child in Mastering the Art of French Cooking (1961). [12]
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