What Are the 5 Mother Sauces?
In French Cuisine, sauces can be divided into two groups; mother sauces or compound (small) sauces. The five classic mother sauces are bechamel, veloute, espagnole, tomato, and hollandaise. The mother sauces are considered “leading sauces” because they are often used to create compound sauces. The only mother sauce that is rarely used as a leading sauce is the hollandaise. These sauces are distinguished principally by the liquid and thickeners that were used to create them. Each mother sauce leads a compound sauce.
What is the uses of the 5 mother sauces?
Each mother sauce has a distinguished taste, quality, and use. Below are some ways you could incorporate a mother sauce to your meal.
|Mother Sauce||Qualities||Compound Sauces||Use|
|Bechamel||Smooth, creamy; cream colored; no graininess.||Cream, cheese, mornay or nantua||Vegetables, pasta, eggs, fish, shellfish, poultry, veal or pork|
|Veloute||Smooth, rich; ivoy-colored; good flavor||Fish valoute, allemande, or supreme||Poached fish, lobster, white fish, crab, sweetbreads or beef|
|Espagnole||Smooth, rich; dark brown color; good meat flavor||Bordelaise, chasseur, chevreuil, madeira, marchand de vin or mushroom||Sauteed, grilled, broiled, or roasted meats/poultry|
|Tomato||Thick; slightly grainy; full-flavored||Creole, spanish, milanaise||Meats, poultry, vegetables, pasta, fish or eggs|
|Hollandaise||Smooth, rich; buttery flavor; pale yellow color; light and slightly frothy||Choron, foyot, grimrod, maltaise||Grilled or sauteed meats and fish or poached fish|
Alumni Profile – Caroline Cheatwood Former nurse takes a chance on a second career in the culinary...
Restaurant chef vs. private chef: Alumna shares her journey through both industries By Celestina...
Alumni Spotlight: Allan Price By Celestina Blok It was 2019 when West Texas native Allan Price...
Alumni Spotlight: Crystal Vastine By Celestina Blok For Fort Worth native Crystal Vastine,...
- 4 fl. oz. Olive Oil
- 1 lb. Onion, small dice
- 3 Tbsp. Garlic, chopped
- 7 lb. Whole Plum Tomatoes, canned
- 3 lb. Tomato Puree, canned
- 2lb. Pork or ham bones
- 1 oz. Fresh Basil
- To Taste Salt
- To Taste Black Pepper, ground
In a wide, heavy bottomed, nonreactive, saucepot, heat the oil over medium heat and add the onion. Cook, stirring often, until the onion begins to brown slightly, about 10 minutes.
Add the garlic and cook until the garlic is soft and fragrant, for about 1 minute.
Add the tomatoes, tomato puree and bones. Bring to a simmer and cook, stirring often, until the sauce reduces slightly and develops a sauce like consistency, about 1-1/2 hours.
Remove the bones and stir in the fresh basil and season to taste with salt and pepper.
Use the sauce immediately or for a smoother sauce, pass it through a food mill or process it in a food processor before using. Cool in a water bath and refrigerate if not served immediately.
per 1 fl. oz.
Learn how to hand-roll and prepare a sushi roll.
Homemade delicious and easy raspberry souffle with a raspberry coulis.
Light and fluffy, melt-in-your-mouth herbed country biscuits are seasoned with savory herbs.
Learn how to make fresh pasta, it is as easy as 1-2-3.
Looking for a spicy meal? Try this seafood extravaganza. It is both a drink and a meal!
What is a Consommé? A consommé is a stock or broth that has been clarified to remove impurities so...