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 Knowing these five sauces and how they are used to create secondary ... Knowing the five basic “mother sauces” is as helpful to the food lover as it is to the chef. ... Once you know how to make the mother sauces, you have a useful skill ... sauce and the examples of their common secondary sauces to learn White wine sauce. Begin with a fish Velouté, add white wine, heavy cream, and lemon juice.
Sauce Allemande. This sauce is based on a veal stock Velouté with the addition of a few drops of lemon juice, cream, and egg yolks.
Sauce Normandy. ...
Sauce Ravigote. ...
Sauce Poulette. ...
Supreme Sauce. ...
Sauce Bercy.Mother Sauce # 2. Velouté:
Mother Sauce # 3. Espagnole (Brown Sauce):
Mother Sauce # 4. Tomato Sauce:
Mother Sauce # 5. Hollandaise Sauce (Dutch Sauce):
Mother Sauce # 6. Mayonnaise Sauce:
Hollandaise! Tomato! The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.
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