What are the six basic sauces?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

What are the 6 types of sauces?

6 Basic mother sauces and their derivatives
  • Béchamel Sauce. Derivatives of Béchamel sauce.
  • Espagnole sauce. Derivatives of Espagnole sauce.
  • Velouté Sauce. Derivatives of fish Velouté Sauce. ...
  • Tomato sauce. Derivatives of tomato Sauce.
  • Hollandaise sauce. Derivatives of hollandaise Sauce.
  • Mayonnaise sauce.


What are the main 5 sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.


Are there 5 or 6 mother sauces?

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 are the 7 basic sauces?

THE SEVEN MOTHER SAUCES
  • Béchamel. 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.


How to make the mother sauces | The five classical sauces



What are the 4 main sauces?

When we talk sauces, we often talk about the “mother sauces.” These five basic sauces—tomate, béchamel, espagnole, hollandaise, and velouté—form the foundations of French cooking, and by proxy, of a lot of cooking world-wide.

Why are the 5 basic sauces called mother 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.

What are the daughter sauces?

Daughter sauces.
  • White wine sauce. Begin with a fish Velouté, add white wine, heavy cream, and lemon juice.
  • Sauce Allemande. This sauce is based on a veal stock Velouté 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 is the 6th mother sauce?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.


What is in brown sauce?

Brown sauce is a condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins.

What are the 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.


How many sauces are there in the world?

There are a limitless amount of sauces in the world, But it is said that there are 5 mother sauces, which are: Béchamel-White Sauce, Cream Based. Veloute-Basic Clear Chicken Broth. Espagnole-Brown Sauce, Demi-Glace Based. Tomato Sauce-Marinara, Bolognaise, Diablo.

What are the classification of sauces?

Classification of Sauces or Types of Sauces
  • Béchamel 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 top 10 sauces?

Top 10 Types of Popular Sauces
  • Hot Sauce.
  • Sriracha Sauce.
  • BBQ Sauce.
  • Tzatziki Sauce.
  • Buffalo Sauce.
  • Tomato Sauce.
  • Bolognese Sauce.
  • Hoisin Sauce.


Is mayonnaise a 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 is the difference between hollandaise and bearnaise sauce?

The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavor. A Bearnaise sauce has kicked the flavor up by adding in tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savory twist.

What are sister sauces?

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.


What are the family sauce?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

What is Escoffier sauce?

Escoffier's traditional 'sauce tomate' begins with salted pork belly, onion, bay leaves, thyme, puréed or fresh tomatoes, roux, garlic, salt, sugar, and pepper. If that looks too ambitious – or you're following specific dietary restrictions – you can leave out the pork belly and the roux and make a basic tomato sauce.

Why is Italian sauce called gravy?

Historians speculate that families who immigrated earlier used “gravy” to reflect the names of dishes they saw in America in order to better assimilate. Assimilation meant changing their language and/or approach to food. So, when they made a thick sauce that they poured over a meal, they called it gravy.

Why is it important to know the 5 basic sauces?

Knowing the five basic “mother sauces” is as helpful to the food lover as it is to the chef. Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal.


What is Espagnole sauce served with?

It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced. It serves as a starting point for rich, beefy sauces, such as a demi-glace, and is often served with red meat in French cuisine.

What were the original mother sauces?

Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef.
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