THE AMAZING 5 – THE FIVE MOTHER SAUCES
Hello! Foodies!!! I am back with another interesting topic…
In this article, we will delve into the five classic French sauces, commonly referred to as “the five mother sauces.”
Come on foodies! Let’s get started…
Introduction
Sauces are definitely one of the essential building blocks of any cuisine. It’s always been emphasized that we should have a deep understanding of sauces and their various types. Today, let’s take a closer look at the fascinating world of French classical sauces or the five mother sauces.
Before we know the five mother sauces we should know the important base for these sauces. It is called Roux.
What is Roux?
A roux works to thicken liquids into a perfectly clingy sauce. Traditional it is used in 4 of the 5 mother sauces. A roux is made of fat ( unclarified butter) and all-purpose flour in equal portions each, which are cooked together until the flour loses its grainy flavour. The roux may be cooked for a different length of time, such as roux white ( roux blanc), roux golden ( roux blond) and roux brown ( roux brun).
1. VELOUTE
A veloute is one of the five mother sauces. It is a white sauce that uses a roux (roux white) and clear stock.
2. BECHAMEL
A Bechamel is a basic white sauce, made with roux (roux white) and milk. It also comes under the five mother sauces or French classical sauces.
3. ESPAGNOLE
Espagnole also comes under the five mother sauces or French classical sauces. A classic brown sauce made using a mirepoix, tomato and brown stock (in this case we can use red meat stock) and thickened with a roux (roux brown)
4. HOLLANDAISE
Hollandaise is a sauce that uses the emulsification of egg yolks and butter into a rich finishing or dipping sauce. It also comes under the five mother sauces or French classical sauces.
5. CLASSIC TOMATO
The tomato sauce is flavoured with herbs, aromatic vegetables, and sometimes red meat (optional). It also comes under the five mother sauces or French classical sauces. Traditionally thickened with roux, these days it is more often thickened by the reduction of tomatoes themselves.
Some of the sauces made using these Five Mother Sauces
| Sause | some of the sauces are made using the mother sauces |
|---|---|
| Veloute | Normandy sauce, Mushroom sauce, Aurora sauce, Hungarian sauce… |
| Bechamel | Cream sauce, Mornay sauce, Cheddar cheese sauce, Cheese sauce… |
| Espagnole | Port wine sauce, Bercy sauce, Mushroom sauce, Robert sauce… |
| Hollandaise | Dijon sauce, Foyot sauce, Choron sauce, Maltaise sauce… |
| Tomato | Spanish sauce, Creole sauce, Portuguese sauce, Provencale sauce… |
How to make the mother sauces.
References:
- https://youtu.be/IDH42kxF-X0
- https://www.google.com/url?sa=i&url=https%3A%2F%2Fblog.hellofresh.com%2F5-mother-sauces%2F&psig=AOvVaw15Hd7nHv4_xaUjeuNL9Zp_&ust=1692448592290000&source=images&cd=vfe&opi=89978449&ved=0CBAQjhxqFwoTCOjZ_sGc5oADFQAAAAAdAAAAABAD
- https://www.thespruceeats.com/mother-sauces-996119#:~:text=In%20the%20culinary%20arts%2C%20the,of%20its%20own%20unique%20family.
- http://campaign.r20.constantcontact.com/render?m=1102428061227&ca=b3e3dc2e-464d-420d-bdaf-fc446a9d14ed
- https://www.google.com/url?sa=i&url=https%3A%2F%2Falgarvekitchenangels.net%2F2018%2F04%2F05%2F5-sauces-every-chef-needs-know%2F&psig=AOvVaw244R_Jq_ZxnPqZFGN_XRSI&ust=1692450559627000&source=images&cd=vfe&opi=89978449&ved=0CBAQjhxqFwoTCODb2uuj5oADFQAAAAAdAAAAABAW
