Sauce from which other sauces are derived within the French cooking tradition
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.
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. Different sets and classifications of mother sauces have been proposed since at least the early 19th century.[1]
The most common list of mother sauces in current use is attributed to chef Auguste Escoffier[2][3][4][5] and based on his seminal cookery book Le guide culinaire:[6]
Béchamel sauce: White sauce, based on milk thickened with a white roux.
Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.
The original French editions of Le guide culinaire did not include Hollandaise as a grande sauce,[7] but separately described mayonnaise—a cold emulsion of egg yolk with oil and vinegar—as a mother sauce for cold sauces; this was not included in the English edition.[6]
^Carême, M Antonin; Fayot, Charles Frédéric Alfred; Plumery, Armand (1833). L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique ... [The art of French cuisine in the nineteenth century: an elementary and practical treatise...] (in French). Paris : L'auteur [etc.]
^Lundberg, Donald E. (1965). Understand Cooking. Pennsylvania State University. p. 277.
^Allen, Gary (2019). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield. p. 52. ISBN 9781538115138.
^Ruhlman, Michael (2007). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Simon and Schuster. p. 171. ISBN 9781439172520.
^"Do You Know Your French Mother Sauces?". Thekitchn.com. Archived from the original on 12 November 2020. Retrieved 8 December 2020.
^ abEscoffier, Auguste (1907). A guide to modern cookery. W. Heinemann.
^Escoffier, Auguste (1912). Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) [The Culinary Guide: practical kitchen cheat sheet (3rd edition)] (in French). Archived from the original on 21 October 2020. Retrieved 8 December 2020. {{cite book}}: |website= ignored (help)
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