What are the 5 base sauces?
The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
Where did the 5 mother sauces originate?
French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there were now five “mother sauces,” which he codified in recipe form in Le Guide Culinaire in 1903.
What were the four original mother sauces?
Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef. About 100 years later, chef Auguste Escoffier reclassified Allemande as a “daughter sauce,” or variation, of velouté.
What are the 5 sauces of French cuisine?
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
Who introduced mother sauces?
The French mother sauces date back to the cornerstone work of Marie-Antoine Carême, a renowned 19th century chef. Carême created a vast repertoire of sauces – and each was a variation of four mother sauces.
What are the four basic sauces?
The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
What are the basic French sauces?
The 5 French Mother Sauces, Explained
- Béchamel. Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk.
- Velouté A velouté is a simple sauce made from butter, flour, and stock.
- Espagnole (brown sauce)
- Hollandaise.
- Tomato.
What are the basic French sauce?
Who created the French mother sauces?
chef Auguste Escoffier
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
What kind of sauces are used in French cuisine?
1 Bechamel. Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. 2 Espagnole. Espagnole is often referred to as brown sauce. 3 Hollandaise. Hollandaise sauce is a rich creamy sauce that uses butter as a base and is thickened through the science of emulsions. 4 Red Sauce. 5 Veloute.
What are the ingredients in French mother sauce?
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: Clear sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for “velvety”.
Who was the first person to make a sauce?
One of the early icons of French cuisine, Francois Pierre de La Varennes (1618-1678) authored “Le Cuisinier Francais”, and is credited as the first recorded evidence of the use of a roux to thicken sauces instead of bread. His book included recipes for Béchamel Sauce, and a sauce which is quite similar to a Hollandaise sauce.
Where did the five mother sauces come from?
The five mother sauces, which come from French cuisine, were codified by chef Marie Antoine-Carême as the backbone of all other sauces in the early twentieth century. Beginning culinary students commit these five sauces to memory; by tweaking their basic formulas, chefs can make all manner of great sauces.
