THE SEVEN MOTHER SAUCES

  • BĂ©chamel. Also known as white sauce, bĂ©chamel consists of milk thickened with equal parts of flour and butter. …
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. …
  • VeloutĂ© …
  • Espagnole. …
  • Demi-Glace. …
  • Tomato. …
  • Hollandaise.

Similarly, Why are the 5 basic sauces called mother sauces?

The five mother sauces are the basis of all classical sauces

In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces or “small sauces.” They’re called mother sauces because each one is like the head of its own unique family.

Additionally, What are the 7 condiments?
There are seven condiments that every kitchen should have:

  • Quality Olive Oil. I studied abroad in Spain during college, and if I only learned one thing it is this: olive oil goes on anything. …
  • Balsamic Vinegar. …
  • Sriracha. …
  • Honey Dijon Mustard. …
  • Ketchup. …
  • Soy Sauce. …
  • Nutella.

What are the 6 types of sauces?


There are no historical records to verify that he was a gourmet, a cook, or the inventor of béchamel sauce.

  • Mother Sauce # 2. VeloutĂ©:
  • Mother Sauce # 3. Espagnole (Brown Sauce):
  • Mother Sauce # 4. Tomato Sauce:
  • Mother Sauce # 5. Hollandaise Sauce (Dutch Sauce):
  • Mother Sauce # 6. Mayonnaise Sauce:

How many types of mother sauce are there?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato.

How would you describe a mother sauce?

A basic sauce that serves as a base sauce to use in making other variations of the original sauce. Initially perfected by the French, all sauces are now universally categorized into one of 5 groups of sauces serving as a base or foundation for others sauces and referred to as the Grand or Mother Sauces.

Where did the Mother Sauces originate?

The family tree of French sauces has many branches! Famous chef Marie-Antoine CarĂȘme codified the four original Mother Sauces in the early 1800s. His recipes for VeloutĂ©, BĂ©chamel, Allemande, and Espagnole were vital to every French chef.

Why are the Mother Sauces important?

According to chef and recipe developer Suzi Gerber of The Plant Based Gourmet, “mother sauces are like the basic building blocks of flavor for dishes, and they can be used in their simple original forms or embellished to [bring] unique flavor, color and — in some cases — textural components to dishes.

What are the types of condiments?


The 10 most popular condiments:

  • Honey.
  • Sugar.
  • Salt.
  • Mayonnaise.
  • Olive oil.
  • Salsa.
  • Ketchup.
  • Maple Syrup.

What are six common condiments?


Well-Stocked Pantry Condiments

  • Sour Cream.
  • Butter.
  • Ketchup.
  • Mustard (Yellow, Brown or Both)
  • Various salad dressings.
  • Mayonnaise.
  • Pickle relish.
  • Assorted jellies (such as apricot, grape, plum, peach, etc)

What are the basic condiments?


10 Condiments You Should Stock in Your Pantry

  • Dijon Mustard. Dijon is no yellow mustard. …
  • Mayonnaise. You can always opt to make homemade mayonnaise or go for jarred Western-style mayonnaise. …
  • Cooking Wine. …
  • Jelly. …
  • Nut Butters. …
  • Hot Sauce. …
  • Vinegar. …
  • Tomato Paste.

What are the different types of sauces?


Sauces

  • Barbecue Sauce. A thick tomato-based sauce containing a variety of spices and flavorings. …
  • Cocktail Sauce. A sauce similar to ketchup. …
  • Horseradish Sauce. …
  • Hot Sauce. …
  • Taco Sauce. …
  • Soy Sauce. …
  • Tartar Sauce.

What are the classifications of sauces?


Classification of Sauces or Types of Sauces

  • BĂ©chamel Sauce or White Sauce:
  • Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings. …
  • Veloute Sauce or Blond Sauce: …
  • Tomato Sauce: …
  • Demi-Glace Sauce: …
  • Mayonnaise: …
  • Hollandaise Sauce:
  • Hot Butter Sauce:

What are the daughter sauces?


Daughter sauces.

  • White wine sauce. Begin with a fish VeloutĂ©, add white wine, heavy cream, and lemon juice.
  • Sauce Allemande. This sauce is based on a veal stock VeloutĂ© with the addition of a few drops of lemon juice, cream, and egg yolks.
  • Sauce Normandy. …
  • Sauce Ravigote. …
  • Sauce Poulette. …
  • Supreme Sauce. …
  • Sauce Bercy.

What are the different types of sauce?


Sauces

  • Barbecue Sauce. A thick tomato-based sauce containing a variety of spices and flavorings. …
  • Cocktail Sauce. A sauce similar to ketchup. …
  • Horseradish Sauce. …
  • Hot Sauce. …
  • Taco Sauce. …
  • Soy Sauce. …
  • Tartar Sauce.

How many different Chinese sauces are there?


9 types of Asian sauces

  • Light soy sauce. Also called ‘superior’ or ‘thin’ soy sauce, light soy is a Chinese soy sauce. …
  • Dark soy sauce. Also called ‘black’ soy, dark soy has more sodium than light soy. …
  • Japanese soy sauce. Also known as shoyu. …
  • Mushroom soy. …
  • Tamari. …
  • Kecap manis. …
  • Oyster sauce. …
  • Fish sauce.

Is mayonnaise mother sauce?

There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol. And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together. You’re probably most familiar with hollandaise and mayo.

What is a mother in cooking?

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ÂșF to 85ÂșF. … Mother of Vinegar may also be referred to simply as Mother or in French as mĂ©re de vinaigre.

What are daughter sauces?

Daughter-sauce meaning

A sauce made by adding flavoring to a basic mother sauce. noun.

Who created mother sauces?

The French mother sauces date back to the cornerstone work of Marie-Antoine CarĂȘme, a renowned 19th century chef. CarĂȘme created a vast repertoire of sauces – and each was a variation of four mother sauces.

What are the original mother sauces?

Careme’s four original mother sauces were Allemande, Bechamel, Veloute, and Espagnole. In the 20th century, Escoffier demoted Allemande to a secondary sauce of Veloute and added Sauce Tomato and Hollandaise.

Who is the father of mother sauces?

In the 19th century, Marie-Antoine CarĂȘme (1784–1833), the French chef credited as the father of gourmet, or haute cuisine, classified all sauces under four categories that became known as the “Mother Sauces.” (His other claim to fame: inventing the chef’s hat.)

Why is it generally healthier to make your own sauces?

These sauces are packed full of fat, salt and sugar. … That’s why it’s always better to make your own sauce. You’ll eat a much healthier meal, you won’t add all the salt, sugar and fat, and you know exactly what you’re eating. A lot of recipes call for you to use canned tomatoes when you’re making your own pasta sauce.

Why mayonnaise is not mother sauce?

From a science point of view, Mayonnaise sauce can be considered as Mother sauce : It is a true emulsion, and many daughter sauces derive from it or from its concept. Hollandaise sauce is more of a warm emulsified suspension, than a true emulsion, and so feels a bit less legitimate to be considered a Mother sauce.

What do you call a cooked mixture of equal part of flour and butter?

Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. … Butter, bacon drippings or lard are commonly used fats.

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