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The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.
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Classification by Auguste Escoffier (1903) The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté, Béchamel and Tomate, as well as Hollandaise and Mayonnaise. His book Le guide culinaire was published in 1903.
Jul 21, 2016 · The original list of four was expanded to five – béchamel, espagnole, velouté, sauce tomate, and hollandaise – in 1903 by Auguste Escoffier, whose Le Guide Culinaire is the go-to Bible for academically-trained chefs the world over. Today, we’ll take a look at some of the variations on this theme.
- Béchamel. Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. A 2-ounce (60-mL) serving provides approximately (1, 2, 3)
- Velouté. A velouté is a simple sauce made from butter, flour, and stock. Stock is a savory, flavorful cooking liquid created by simmering bones, herbs, and aromatic vegetables for several hours.
- Espagnole (brown sauce) Espagnole, otherwise known as brown sauce, is a rich, dark sauce made from roux-thickened stock, puréed tomatoes, and mirepoix — a mix of sautéed carrots, onions, and celery that’s used as a base.
- Hollandaise. Hollandaise is a tangy, creamy sauce made from butter, lemon juice, and raw egg yolks. It’s probably best known for its role in the classic breakfast dish Eggs Benedict.
Careme’s four original mother sauces were Allemande, Bechamel, Veloute and Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise.
The most popular and persistent Mother sauce selection is credited to Chef Auguste Escoffier and it includes 5 elements [3] [4] [5] [6]: Espagnole Sauce : Brown sauce based on a brown stock reduction, and thickened with brown roux. Ingredients typically include : Roasted bones, Bacon, Tomato (purée and/or fresh)
Sep 29, 2022 · 1. Béchamel. This is roux whisked with milk or other dairy to make a white sauce. Ever made macaroni and cheese or chicken pot pie?
