Introduction: What are mother sauces?
Mother sauces are the foundation of French cuisine. They are a group of sauces that are used as a base for other sauces, dressings, and dishes. These sauces are called mother sauces because they are the starting point for many other sauces, and they are the building blocks for many classic French dishes.
The history of mother sauces
The history of mother sauces dates back to the 17th century, when the French chef, François Pierre de la Varenne, wrote a cookbook called Le Cuisinier François. In this cookbook, he introduced the concept of sauces that were made from a base of butter, flour, and broth. These sauces were meant to be used as a base for other sauces, and they became known as the mother sauces.
Definition of mother sauces
Mother sauces are a group of sauces that are used as a base for other sauces and dishes. They are made from a combination of ingredients that include butter, flour, and a liquid such as broth or milk. These sauces are used to add flavor, texture, and richness to dishes, and they are the foundation of French cuisine.
How many mother sauces are there?
There are five mother sauces in French cuisine. These sauces are the starting point for many other sauces and dishes, and they are considered to be the building blocks of classic French cuisine.
Overview of the five mother sauces
The five mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each of these sauces has a unique flavor profile and is used for different purposes in cooking.
Béchamel: The first mother sauce
Béchamel is a white sauce that is made from a roux of butter and flour, and milk. It is used as a base for cheese sauces, cream sauces, and soufflés. Béchamel is one of the most versatile mother sauces and is used in many classic French dishes.
Velouté: The second mother sauce
Velouté is a white sauce that is made from a roux of butter and flour, and chicken, fish, or veal stock. It is used as a base for cream and mushroom sauces, as well as for soups and stews.
Espagnole: The third mother sauce
Espagnole is a brown sauce that is made from a roux of butter and flour, and beef or veal stock. It is used as a base for red wine sauces, mushroom sauces, and demi-glace.
Hollandaise: The fourth mother sauce
Hollandaise is a yellow sauce that is made from egg yolks, butter, and lemon juice. It is used as a base for Béarnaise sauce and is often served with eggs Benedict.
Tomate: The fifth mother sauce
Tomate is a red sauce that is made from tomatoes, onions, and garlic. It is used as a base for tomato-based sauces, such as marinara and pizza sauce.
In conclusion, mother sauces are the foundation of French cuisine. There are five mother sauces, each with a unique flavor profile and purpose in cooking. These sauces are used as a base for other sauces and dishes, and they are the building blocks of classic French cuisine.
