What are the 5 mother sauces?

Meet the five mother sauces and find out how they are made and used, then and now.
  • Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ...
  • Velouté ...
  • Espagnole. ...
  • Sauce Tomate. ...
  • Hollandaise.


What are the 5 mother sauces and each meaning?

These sauces are also collectively referred to in French as “sayces meres” or “grandes sauces.”Each sauce has a distinct characteristic: Béchamel sauce is white, veloute sauce is blond, Espagnole sauce is brown, Hollandaise sauce is buttery and tomato sauce is red.

Why is it called 5 mother sauces?

In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family.


What are the 5 mother sauces and the main ingredient?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Are there 5 or 7 mother sauces?

French cuisine often uses mother sauces. Any cook who wants to enhance their cooking skills and improve the flavor of their food should master these 7 mother sauces.


What are the Five Mother Sauces



What is the king of all sauces?

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

What is a daughter sauce?

Noun. daughter sauce (plural daughter sauces) A sauce made by adding flavoring to a basic mother sauce.

How do you remember the five mother sauces?

The best way to remember the name of each mother sauce is by the acronym BETH V. Béchamel, Espagnole, Tomato, Hollandaise, and Velouté.


What are the 5 grand sauces?

The 5 Grand Sauces Every Cook Should Know
  • Béchamel: Roux + dairy.
  • Velouté: Roux + white stock.
  • Espagnole: Roux + brown stock.
  • Hollandaise: Egg yolks + clarified butter + acid (like lemon juice or white wine)
  • Tomato: Roux + tomatoes.


Is mayonnaise a mother sauce?

There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol. And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together. You're probably most familiar with hollandaise and mayo.

What is the most popular mother sauce?

Tomato sauce is arguably the most popular of the French mother sauces. Classical French tomato sauce is thickened with roux and seasoned with pork, herbs, and aromatic vegetables.


What is the 6th mother sauce?

It's called sauce vierge (literally virgin sauce)—a miraculous fresh tomato sauce you can spoon over fish or vegetables or pasta or anything summer throws at you.

Which mother sauce is white?

Béchamel

You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. The sauce is also used to make scalloped potatoes, lasagne, and gravy.

What is roux in english?

noun, adjective. red [noun, adjective] (of hair or fur) (of) a colour/color which varies between a golden brown and a deep reddish-brown. redhead [noun] a person with red hair.


What is another name for a mother sauce?

Classification by Marie Antoine Carême (1833)

Instead of mother sauces, he called them Grandes et Petites sauces ("great and small sauces"). In this cookbook, Carême defined a sauce classification and listed four grandes sauces: Espagnole. Velouté

How many types of roux are there?

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

What are the 7 condiments?

There are seven condiments that every kitchen should have:
  • Quality Olive Oil. I studied abroad in Spain during college, and if I only learned one thing it is this: olive oil goes on anything. ...
  • Balsamic Vinegar. ...
  • Sriracha. ...
  • Honey Dijon Mustard. ...
  • Ketchup. ...
  • Soy Sauce. ...
  • Nutella.


What are the 5 modern sauces?

Five basic types of sauces appear over and over again on menus and in cookbooks that feature the kind of vegetable-heavy, flavor-dense food that cooks and eaters favor today: yogurt sauce, pepper sauce, herb sauce, tahini sauce and pesto.

WHO classified the 5 families of sauces?

In the 1800s, French chef Marie-Antoine Carême classified veloute, bechamel, allemande, and Espagnole as the foundational (mother) sauces.

Why is it important to know the five basic sauces?

Knowing the five basic “mother sauces” is as helpful to the food lover as it is to the chef. Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal.


Which chef invented the fifth mother sauce?

Hollandaise was added to the list of legendary French chef Marie-Antoine Carême's four distinctly French “mother sauces” as the fifth mother sauce by 20th century chef and culinary writer Georges Auguste Esoffier.

Which is the only mother sauce that is served as is?

Hollandaise – a smooth, buttery, pale yellow sauce made by whisking melted butter into a mixture of egg yolks, lemon juice or vinegar. Hollandaise is the only mother sauce served as is.

What is a sister sauce?

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.


What is difference between hollandaise and bearnaise?

The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings.

Which mother sauce is Dutch?

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑ̃dɛz]), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).