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