What is A Mother Sauce
A Variety of Sauces What is... a mother sauce? A mother sauce is one of the five sauces that are used as a base to make many other secondary sauces. The five mother sauces are: Béchamel- This basic sauce is...
What is... a mother sauce?
A mother sauce is one of the five sauces that are used as a base to make many other secondary sauces.
The five mother sauces are:
- Béchamel- This basic sauce is a simple as milk, roux (1/1 mix of butter and flour) , onions, clove and nutmeg. It can be used to make mornay sauce and cheese sauces.
- Veloute- This simple sauce is just white stock, and roux. The stock can be fish, veal, or chicken. It can be used to make Supreme sauce and Allmende
- Espagnole- This sauce is made using beef stock, tomato sauce and mirepoix. It can be used for making Demi Glace and Charcutière Sauce.
- Hollandaise- This sauce can be a little tricky. It is made from an emulsification of clarified butter and egg yolks. It can be used to make Bearnaise sauce and Osacar sauce.
- Classic tomato sauce- This is the most involved of all the mother sauces. You render salt pork then add in some aromatics and mirepoix. After that you throw in a ham bone, some tomatoes and some stock. Simmer for a few hours, add roux and then enjoy. Can be used to make Provencal sauce and Portuguese Sauce.
These sauces are versatile and are a great addition to any aspiring chefs arsenal. Once you become familiar with them you will easily be able to use as them as a base to create some of your most unique and delicious recipes.
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