What is a mother sauce?
Updated 02/21/19. 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.
What is the 5th mother sauce?
The fifth mother sauce is the classic Tomate sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make.
What are the small sauces?
The small sauces are created by using the leading sauce plus additional flavoring ingredients. The best way to remember the name of each mother sauce is by the acronym BETH V. B échamel, E spagnole, T omato, H ollandaise, and V elouté. The Béchamel sauce was originally created with veal stock that was simmered and reduced.
What are some small sauces made from béchamel?
Here are some of the small sauces made from béchamel: Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté.
Which mother sauce uses a brown stock?
EspagnoleEspagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from?
What sauces can be made from brown stock?
A rich brown sauce, also known just as brown sauce, made by cooking brown stock with vegetable mirepoix and tomato puree and thickening it with a brown roux....Variations of brown sauces:Bigarade sauce. ... Bordelaise sauce. ... Breton sauce. ... Chasseur sauce. ... Devilled sauce. ... Duxelles sauce. ... Italienne sauce. ... Lyonnaise sauce.More items...
What is the name of the brown mother sauce?
EspagnoleEspagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.
Which mother sauce is made from a brown stock and roux?
Espagnole SauceEspagnole Sauce Espagnole is made by thickening brown stock with a roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor.
What are the 7 mother sauces?
THE SEVEN MOTHER SAUCESBéchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter. ... Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. ... Velouté ... Espagnole. ... Demi-Glace. ... Tomato. ... Hollandaise.
What are the 5 mother sauces in French cuisine?
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
What is brown sauce in French?
Espagnole SauceEspagnole Sauce This espagnole, or brown sauce recipe, is one of the five, classic mother sauces of French cuisine. It is made from simmering mirepoix, tomato puree, herbs, and beef stock.
What is a brown stock?
Definition of brown stock 1 : stock made from beef (as from beef seared to give color) or from a mixture of meats including beef. 2 : the unbleached fibers produced by cooking wood by the alkaline processes of papermaking.
What is Indian mother sauce?
The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
What is in brown sauce?
The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce....Brown sauce.HP Sauce on a bacon sandwichTypeCondimentMain ingredientsTomatoes, molasses, dates, apples, tamarind, spices, vinegarCookbook: Brown sauce1 more row
What is a brown stock in cooking?
What Is Brown Stock? Brown stock is the most common variety of stock, and (in my opinion), the easiest to make. It is made by simmering caramelized bones, vegetables, and aromatics for long periods of time until the liquid begins to thicken and coagulate creating a slightly gelatinous, but flavorful, fluid.
Why is Espagnole sauce called brown sauce?
According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators.
Bechamel
Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored with onion, shallots, pepper, or nutmeg. Secondary sauces that are made with béchamel include cheddar cheese sauce, cheese sauce, cream sauces, or Mornay sauce.
Espagnole
Espagnole is often referred to as brown sauce. It uses a brown stock, such as beef, as a base and is thickened with a brown roux. Espagnole is often flavored with aromatics, savory herbs, or tomato paste. Espagnole is commonly made into secondary sauces such as mushroom sauce, demi-glace, sauce Madeira, or Bordelaise.
Hollandaise
Hollandaise sauce is a rich creamy sauce that uses butter as a base and is thickened through the science of emulsions. Hollandaise sauces are often flavored with peppercorns, cayenne, lemon, or vinegar and can be made into secondary sauces such as maltaise, mousseline, or bearnaise.
Red Sauce
Red sauces have a tomato base and are thickened with purees, by reduction, or a roux. Red sauces can be flavored with mirepoix, meat stock, or salted pork. Secondary sauces commonly made from red sauce include puttanesca, Creole, or Spanish sauce.
Veloute
Veloute sauces use chicken, fish, or another white stock as a base and are thickened either with a roux or a liaison (egg yolk and cream). Examples of secondary sauces made with a veloute include mushroom sauces, curries, herb sauces, or white wine sauce.
The 5 Mother Sauces
In cooking, there are five basic mother sauces. They are the base of many other sauces. The five mother sauces are:
Bechamel Sauce
Bechamel is the more basic of the five mother sauces. It contains flour, butter and milk. You start by making a roux. First, heat up a pot on your stove and add butter. Once your butter is melted, you add flour but not too much because the more flour you add the thicker your sauce will be.
Velouté Sauce
Velouté is one of the more light and creamy mother sauces. You start with your roux (just like bechamel) but add white stock or chicken stock instead of milk. You can also use fish stock or veal stock depending on the main protein of your finished dish.
Espagnole Sauce
Espagnole is a more complicated sauce, made with brown stock. To make brown stock, click on this link to obtain the brown stock recipe. (https://www.thespruceeats.com/how-to-make-brown-stock-996156) Espagnole is similar to a velouté, the only difference is it’s made with brown stock and the additions of tomato puree and mirepoix.
Tomat Sauce
Tomat is the classic tomato sauce that is most recognizable on pizza or pasta. It’s made by cooking tomatoes in a base of pork fat and stock until it thickens. Rendered over low heat, the fat is used to sauté aromatic vegetables to make a flavorful base. You can use this sauce in a lot of dishes like pastas or dipping sauces.
Hollandaise Sauce
Hollandaise is a tangy, buttery sauce made by whisking butter and egg yolks. This sauce can be difficult to obtain at first because you do not want it to separate, or break. This sauce is delicious on seafood, vegetables and eggs.
What Exactly Is a Mother Sauce?
The term “mother sauce” refers to one of the five essential sauces of Classical cuisine. Each of these five mother sauces is used in various meals but can also serve as a foundational base to make a secondary sauce (or a “baby sauce,” as my editor likes to call it.)
Béchamel Sauce
Ahh, béchamel sauce! The creamy, rich base for so many delicious comfort foods you love most. If homemade macaroni and cheese or an authentic Moussaka are the types of meals you treasure, then you already love bechamel.
Hollandaise Sauce
Hollandaise is another luxurious sauce that can really spruce up a simple dinner or create a fun dining experience at home when making a big breakfast for the family. To make it, you’ll need egg yolks, butter, lemon juice, and salt, and emulsification to thicken it up.
Espagnole Sauce
Espagnole (aka, brown) sauce is made by combining a dark roux with a brown stock made from roasted bones, along with a few other select ingredients.
Velouté Sauce
This sauce is similar to Espagnole, but less complex to make. Instead of using brown stock made from roasted bones, you use white stock, made from unroasted bones.
Tomato Sauce
Tomato (aka, classic tomato) sauce is similar to most traditional tomato sauces. A few other ingredients include roux to thicken and salt pork for additional flavor enhancement.
Béchamel Sauce
The Béchamel sauce was originally created with veal stock that was simmered and reduced. The basic béchamel recipe used today is milk and a white roux. White roux is simply a chosen fat, usually clarified butter, and flour. You can then add additional spices such as a bay leaf, onion, salt, and pepper.
Espagnole Sauce
Espagnole, also known as Brown Sauce, is the start of a hearty and flavorful sauce typically accompanied with red meats. This sauce uses brown stock and brown roux. Brown roux is made from a chosen fat and flour but is cooked longer so the flour turns a specific shade of brown.
Tomato Sauce
This tomato sauce is basically a tomato purée made with pork bones, herbs, spices, and mirepoix. It is slightly different than the normal tomato sauce you would use for pasta. You can omit the pork bones in order to create a vegan version of this sauce. The tomato sauce should be strained for the smoothest consistency possible.
Hollandaise Sauce
Hollandaise is a Butter Sauce, a sauce that uses butter as the main ingredient. Hollandaise, and its relative Béarnaise sauce, is an egg-thickened sauce where you use an emulsion of clarified butter and water. The water and clarified butter mix together because the egg yolks hold the butter droplets into the water.
Velouté
Velouté is traditionally made from veal, chicken, or fish stock but you can create a vegetarian version by using vegetable stock. You can also use this as a base for soups such as Asparagus Velouté. Velouté sauce variations include:
Technically Not a Mother Sauce
We’re going to throw Demi-Glace into the mix because it is typically made with Brown Sauce, or Espagnole, and brown stock. It is reduced by half and is a more fully developed and flavored sauce that is preferred by most restaurants. Think of demi-glace as the sauce for your favorite Swedish Meatballs.
The 5 Mother Sauces Every Chef Must Master
While not necessarily delicious on their own, the five mother sauces allow you to create deeply flavorful sauces that will make an ordinary dish extraordinary. If you can master these, the culinary clouds will part and you’ll be able to whip up amazing dishes.
Espagnole Sauce
The key to a good Espagnole sauce is starting with a great stock. The sauce is an incredibly simple mix of a brown stock and a dark roux (equal parts butter and flour, cooked until caramel color develops). Its rich flavor comes from the roasted bones used in the stock that impart a noticeable depth.
Making Delicious Gourmet Sauces Just Got Easier
French cuisine can be incredibly intimidating to home cooks, but it doesn’t have to be. French cooking really breaks down to using quality ingredients and having good technique.
