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  2. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?

  3. Category:Mother sauces - Wikipedia

    en.wikipedia.org/wiki/Category:Mother_sauces

    French mother sauces; Template:French mother sauces; M. Mayonnaise; T. Tomato sauce; V. Velouté sauce This page was last edited on 17 September 2020, at 10:05 ...

  4. Espagnole sauce - Wikipedia

    en.wikipedia.org/wiki/Espagnole_sauce

    By the middle of the 19th century the sauce was familiar in the English-speaking world: in her Modern Cookery of 1845 Eliza Acton gave two recipes for it, one with added wine and one without. [8] The sauce was included in Auguste Escoffier's 1903 classification of the five mother sauces, on which much French cooking depends. [9]

  5. The Five Mother Sauces Every Cook Should Know - AOL

    www.aol.com/lifestyle/food-five-mother-sauces...

    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 ...

  6. The 5 French Mother Sauces Everyone Should Know - AOL

    www.aol.com/news/5-french-mother-sauces-everyone...

    Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us

  7. Velouté sauce - Wikipedia

    en.wikipedia.org/wiki/Velouté_sauce

    Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]

  8. Category:French sauces - Wikipedia

    en.wikipedia.org/wiki/Category:French_sauces

    This page was last edited on 10 November 2019, at 16:06 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  9. List of condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_condiments

    Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.