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Mother Sauces
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A sauce is a liquid or semisolid product that is used in preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish. A saucier is a cook who specializes in making sauces.
There are five classical grand sauces that are the basis for most other sauces. These are sometimes called “mother sauces.”
They include the following:
Béchamel (BAY-shah-MELL): This is made from milk and white roux.
Velouté (veh-loo-TAY): This is made from veal, chicken, or fish stock and a white or blond roux.
Espagnole or Brown sauce (ess-spah-NYOL): This is made from brown stock and brown roux.
Tomato sauce: This is made from a stock and tomatoes (roux is optional).
Hollandaise (HALL-en-daze): This is an emulsion made from eggs, butter, and lemon.
How to Make the 5 Mother Sauces
Mother Sauces Derivatives
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