5 Mother Sauces, What are the Sauces Made in France By Noah Charney on December 08, 2015 In 1854, French chef Marie-Antoine Carȇme published L’Art de la Cuisine Francaise au Dix-Neuvieme Siecle, an encyclopedia of French cuisine and cooking that was the first culinary cultural encyclopedia. Carȇme’s influence extended beyond recipes. Starting life as a kitchen boy in a cheap chop house, he worked his way up to becoming an expert patissiere, whose elaborate confections, some nearly a meter tall and modelled on ancient ruins like the pyramids, drew gawking customers at shop windows, before he rose to the status of must-have celebrity chef, cooking for Napoleon, Talleyrand, King George IV of England, Tsar Alexander I of Russia, and the Rothschilds. It is thanks to him that we eat our meals in order, one course at a time (referred to as service a la Russe, as Carȇme learned in Russia), as opposed to having all dishes served simultaneously (service a la Francaise).

He is also responsible for diverse menus and eating seasonally—his employer, Talleyrand, challenged him to make a year-long menu, with no dishes repeated, and all ingredients both local and seasonal. Among his many accomplishments, he wrote of what he considered the four “mother sauces,” sauces that form the base from which countless variations can be prepared. Carȇme’s mother sauces were espagnole, veloute, béchamel and allemande. In 1903, Carȇme’s bible of French cuisine was updated by chef Auguste Escoffier , whose monumental Le Guide Culinaire is still required reading for every student of cookery the world over. Born in Nice, Escoffier worked for hotelier Cesar Ritz in Monte Carlo and Lucerne, and brought haute French cuisine to London, when he and Ritz were invited by Richard D’Oyly Carte to run the Savoy Hotel—he would later become chef of the Ritz and Carlton hotels. Part of Escoffier’s modernization was a shift in what he considered to be mother sauces. Allemande, he argued, was really just a “daughter” of veloute, and should be downgraded.

But he added two more in its place: hollandaise and sauce tomate. Hollandaise, part of the egg-based range of –aises, I discussed in a previous article, so we’ll set that aside. Because we’ve got another four mother sauces to examine. Five Mother Sauces: Bechamel It’s a running joke that just about any traditional French recipe begins with “make a roux,” but the mixture of butter and flour provides unctuous body to anything added to it. Throw some milk into a roux, and you’ve got béchamel. This is the base for scores of “daughter” sauces, like Mornay (béchamel + gruyere and egg yolk) and mustard sauce (béchamel + mustard) and soubise (béchamel + diced onions). It is named after the chief steward to King Louis XIV, though no one knows why, and it first appears in Le Cuisinier Francois, published in 1651. For each cup of milk in the sauce, there is 1-3 tablespoons for butter and flour mixed in (depending on how thick you’d like it).

Five Mother Sauces: Espagnole Espagnole, aka “brown sauce,” is the mother to hundreds of children, and is more of a starting point than something consumed as is. It begins with a dark brown roux, adding veal stock, bones and pieces of beef and vegetables—a miniature, concentrated stew, with tomato paste added at the end, before the sauce is skimmed and strained. Why it is called “Spanish” sauce is a matter of debate: one source says that it is because the Spanish chefs who came with Louis XIII’s bride insisted on kicking the French sauces for the wedding up a notch by adding Spanish tomatoes, while another says the use of meat in the sauce comes from a French craze for Spanish bacon and ham from Montanches. Take espagnole and reduce its liquidity by half, and you have a demi-glace. Add African or creole seasonings to it, and you’ve got Sauce Africaine. Add red wine and shallots, parsley, thyme and bay leaf, and you’ve got Sauce Bourguignonne.

Five Mother Sauces: Veloute The so-called “velvet” sauce is made of chicken or fish bones that have not been first roasted (which would darken it), but are rather lighter in color and are mixed with a blond roux. Yes, you cannot escape roux when dealing with French sauces, nor should you. Roux takes a flavor and sauce-ifies it, so we might call roux the proto-mother sauce, since it is the true starting point of the mother sauces. Veloute couldn’t be simpler, and is the starting point for many variations, including Sauce Allemade, which Escoffier downgraded to a daughter sauce, since it is a veloute with the addition of lemon juice, cream and egg yolks. Other daughters include Sauce Ravigote (veloute + lemon and shallots), Sauce Supreme (veloute + cream and mushroom liquor), Sauce Normande (veloute + cream, butter and egg yolk) and Sauce Hungarian (veloute + paprika, onion and white wine). Five Mother Sauces: Sauce Tomate Tomato sauce may sound awfully simple, but Escoffier’s is not.

Of course, it begins with a roux, but the flavor comes from salted pork belly, onions, bay leaf, sugar, pepper, salt, garlic, thyme and fresh tomatoes. Surely a sauce made just of roux and tomatoes would be more of a “mother,” as Escoffier’s is really quite specific, but he’s no longer around for us to argue. His inclusion of this inherently Italian sauce was progressive, as the French scoffed at the Italians and their so-called “cuisine,” thinking of them as second-class citizens when Escoffier was writing. All manner of daughter sauces emerge, like Sauce Bolognese (with minced meat, carrots, celery and onion), various hot sauces (with your choice of chili and vinegar added), or even more modern concoctions, like the Anglo-Indian favorite, tikka masala. It’s great practice for amateur chefs hoping to hone their skills to try their hand at Escoffier’s mother sauces. You’ll make a lot of roux, then mother sauces, and then take them in any direction you like. Master them, and the world of sauce is at your fingertips.

Just be careful not to burn your roux… Tags Mother Sauce Recipes - Mother Sauces of French Cuisine Mother Sauce Recipes By Rebecca Franklin Updated October 03, 2016. Classic French cuisine features five mother sauces that can be enhanced with spices, herbs, meat, vegetables, and more to be made into innumerable other sauces. These foundational sauces present vastly different flavors and textures, making them ideal for hundreds of sauce variations, some famous and some not. These five mother sauce recipes are for bechamel sauce , espagnole sauce, tomato sauce , hollandaise sauce , and veloute sauce. Sometimes mayonnaise and vinaigrette are argued to have been on the original mother sauce list, but this one is the most modern version. Hollandaise Sauce Recipe Velvety rich and smooth, this hollandaise sauce recipe is the perfect complement for poached eggs and asparagus. For the best results, serve classic hollandaise sauce fresh, while it's still hot. With a little practice, this elegant recipe becomes very simple so it's easy to make a new batch for every meal.

More » continue reading below our video How to Turn Leftover Summer Produce into Jam Béchamel Sauce Recipe This Béchamel sauce recipe makes a rich, creamy sauce used to enhance many French recipes . Known as one of the original mother sauces of French cuisine, it came about as an improvement upon veloute sauce. Add a few herbs to it for variety, and it goes extremely well with vegetables. Use it as a base for multiple, other French sauces and recipes. More » Tomato Sauce Recipe This Provencal tomato sauce recipe is a basic of the local cuisine, but it tastes anything but basic. Fresh tomatoes lend the sauce a bright flavor, and the addition of ham and bacon give it an incredible, smoky savory quality. Use this special tomato sauce to accent pasta, beef, and eggplant dishes . More » Espagnole Sauce Recipe 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 .

Rumors have abounded for years that French brown sauce was named for the Spanish tomatoes used in one of its earlier versions, or that Spanish cuisine played a large part in its evolution to what we know today. Contrary to popular thought, espagnole sauce has nothing to do with Spain, but rather because of French stereotypes of Spaniards at the time. More » Veloute Sauce Recipe This veloute sauce recipe a traditional French mother sauce, meaning that it is a foundational sauce that can be spiced up and used as a base for other sauces. This veloute sauce is very similar to béchamel, but it replaces the milk with chicken stock. Chicken stock is by far the most versatile and subtle choice for a veloute, but veal or fish stock can also be used with equally appetizing results. With a little practice, you can master the mother sauces of French cuisine and begin experimenting to make your own specialties with the signature flair of the French kitchen . More » Five Mother Sauces of Classical Cuisine 1. Béchamel Sauce Béchamel is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter, you can make a very basic béchamel.

Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth. Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel: continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought Veloute sauce. Philippe Desnerck / Getty Images 2. Velouté Sauce Velouté is another relatively simple mother sauce. Velouté sauce is made by thickening white stock with 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 . Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Suprême Sauce .

Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce . And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce . Small sauces from velouté can be derived from the velouté directly, or from each of the three secondary sauces. For example: 3. Espagnole Sauce The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with 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. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor. The Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace . The demi-glace is then the starting point for making the various small sauces. A demi-glace consists of a mixture of half Espagnole, half brown stock, which is then reduced by half. For a short-cut, you could skip the demi-glace step and make the small sauces directly from the Espagnole.

You'll lose some flavor and body, but you'll save time. Here are some examples of small sauces made from Espagnole: 4. Hollandaise Sauce Hollandaise is unlike the mother sauces we've mentioned so far, but as you'll see, it is really just a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable. Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables, and eggs. But there are also a number of small sauces that can be made from Hollandaise: 5. Classic Tomate 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. First, we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching. Traditionally, the sauce tomate was thickened with roux, and some chefs still prepare it this way. But in reality, the tomatoes themselves are enough to thicken the sauce. Here are a few small sauces made from the classic tomate sauce: What are the mother sauces and their derivatives? | Reference.com What are the mother sauces and their derivatives? A: Quick Answer There are five mother sauces in classical French cuisine: bechamel, veloute, tomato, espagnole and hollandaise sauce. Nearly all other types of sauces can be derived from them. Full Answer The five mother sauces are part of the basis of classic French cuisine. Once a cook or chef knows how to prepare these five sauces, he or she can craft hundreds of derivative sauces with different ingredients and cooking methods.

Bechamel - a basic white sauce usually with a whole milk base. Its derivatives include cream sauce, Mornay, cheddar cheese sauce and mustard sauce Veloute - a light stock-based sauce usually made with veal, chicken or fish stock. Derivatives of veloute sauce include white wine sauce, sauce supreme, Allemande, Poulette, Bercy and sauce Normandy Tomato - a tomato-based sauce made from tomato paste, puree or stewed tomatoes. There are many derivatives of tomato sauce, including ketchup, marinara sauce, Creole sauce, Portuguese and Spanish tomato sauce Espagnole - a brown sauce made with a dark brown roux and roasted veal or chicken stock. Derivatives include a variety of gravies, demi-glace, sauce Robert, Bordelaise and Madeira sauce Hollandaise- a sauce made from eggs, lemon juice and butter.

Common derivatives seen are mayonnaise, Choron, Foyot, Maltaise, and Bearnaise sauce 1000+ images about mother sauces on Pinterest | Espagnole sauce, Sauces and Mothers Mother sauces are at the foundation of classical French cuisine: béchamel, based on flour and milk; espagnole, based on brown stock; hollandaise, based on stock with egg yolk and butter; velouté, based on a light broth; and tomato sauce See More The 5 mother sauces every cook should know The 5 mother sauces every cook should know 10 things you need to know today Today's best articles The week's best photojournalism Daily business briefing In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle . Later on, Hollandaise got added to the family. Since then, many people consider others sauces — sweet and savory from all around the world — as unofficial extended relatives of these five sauces.

Though some will argue for the importance of chimichurri and chocolate sauce , it's a knowledge of the five French mother sauces that will prove essential. They may seem intimidating, but mother sauces will nurture your kitchen confidence. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important to your cooking repertoire, serve as the starting point for a slew of other classics. Once you get the feel for these sauces, you’ll be able to whisk them up whenever you want to get fancy. And soon enough, you'll feel confident enough to break tradition and take that Mother Sauce somewhere she’s never gone before. Here's what you need to know about the building blocks of sauces: Beyond flavor, the most important element of any sauce is its ability to smother and cling to whatever it gets drizzled, dolloped, or poured on. That means making the sauce thick and stable, which is accomplished with three techniques: a roux , an emulsifier , and a reduction (liquid that's slowly cooked down until thick). Four out of the five mother sauces start with a roux. Roux is a fancy name for flour mixed with fat.

Equal parts butter and flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce. Just note, if you’re making a white sauce — like Béchamel or Velouté — do not brown the butter, as it will darken the finished product. The last mother sauce is a product of emulsification, which I'll explain below.

Here are the basic formulas of the five mother sauces: Béchamel : Roux + Dairy (traditionally milk or cream) Véloute : Roux + White Stock (traditionally chicken , but also vegetable or fish) Espagnole : Roux + Brown Stock (traditionally veal or beef ) Tomato : Roux + Tomatoes (or, go the Italian route by skipping the roux and simply reducing tomatoes over medium-low heat until thick) Hollandaise : Egg Yolks + Clarified Melted Butter + Acid (like lemon juice or white wine) Now that you understand the basics, let’s talk about each Mother Sauce in more detail (and what to pair them with): Béchamel If you've eaten homemade macaroni and cheese , a classic croque madame , or lasagna , chances are you’ve experienced the rich creaminess of Béchamel. It can be made in its most basic form by just combining roux and cream, or it can be mixed with other ingredients to create new sauces: Mornay is made by adding Gruyère or Parmesan, and mustard sauce is made by adding — you guessed it — mustard.

Here are some other ways to use Béchamel: Swap in Béchamel for some of the cream in a gratin . Pour it over polenta cakes and broil for a few minutes until bubbly and golden brown. Once you've mastered basic Béchamel, here's how to get more creative: Spike a classic Béchamel with soy and miso for a new take on Trent Pierce’s miso-creamed kale or Nobu’s fried asparagus . Velouté Like good old Béchamel, Velouté begins with a white roux, but then it gets mixed with white stock made from fish, chicken, or veal. Technically not a finished sauce, it's used as a flavorful starting point for gravies , mushroom sauces (hello chicken pot pie ), and shrimp sauce (hello shrimp bisque ). Here are some other ways to use Velouté: Whip up Velouté with veal stock, then use it to make Swedish meatballs . Smother biscuits with an herby gravy for breakfast. Once you've mastered basic Velouté, here's how to get more creative: Make velouté vegetarian with a mushroom-based stock for this Vegetarian Mushroom Thyme Gravy .

Espagnole Although some think blond roux have more fun, Espagnole proves that dark roux know how to party, too. Also known as brown sauce, Espagnole begins with a mirepoix (carrots, celery, and onions), beef stock, and deglazed brown bits (fond) from beef bones. From there, tomato paste and spices may be added. To make a demi-glace, a rich French brown sauce, combine the Espagnole with more beef stock; to create Bordelaise, a red wine sauce that pairs well with steak and mushrooms, mix the demi-glace with red wine and herbs. Serve this with filet mignon for an excellent dinner. Here are some other ways to use Espagnole and its variations: Pair roast lamb with a demi-glace. Drizzle a little Bordelaise over mushroom risotto . Once you've mastered basic Espagnole, here's how to get more creative: Take Espagnole somewhere new by adding tamarind paste and making Dan Barber’s braised short ribs . Tomato Probably the first mother sauce you ever tasted (over a heaping bowl of spaghetti ), tomato sauce is often a mixture of just onions, garlic, and tomatoes.

Although some traditionalists may start with a roux, most tomato sauces merely rely on a tomato reduction to build flavor and create thickness. Here are some other ways to use tomato sauce: One word: pizza . Turn tomato sauce into breakfast with shakshuka . Once you've mastered basic tomato sauce, here's how to get more creative: Marcella Hazan's tomato sauce can't be beat, but if you want to think outside of Italy, use your tomato sauce to make lentil cakes with tikka masala instead. Hollandaise Think of Hollandaise as a fancy mayonnaise that uses clarified butter in place of oil and gets drizzled over asparagus and eggs without judgment. Instead of using a roux or a reduction, Hollandaise uses the method of emulsification : the act of using a binding agent (in this case, an egg yolk) to force two ingredients that don't mix well together (here, butter and lemon juice) to like each other immensely. Hollandaise takes patience, as you'll need to temper the mixture so that the eggs do not curdle.

The sauce can break easily, but you can patch things back together by adding a little heavy cream and whisking until the sauce returns to its smooth state; or use Amanda's trick for fixing broken aioli — a close relative of Hollandaise sauce — by using the broken emulsification to start your next batch. Sound like a lot of hard work? This fried green tomato benedict makes it all worth the trouble. When mixed with unsweetened whipped cream, Hollandaise suddenly becomes airy Mousseline that can be poured over fish or vegetables . Here are some other ways to use Hollandaise: Drizzle it over crab cakes , or use it as a dipping sauce. Substitute it for mayo in roasted potato salad . Once you've mastered basic Hollandaise, here's how to get more creative: Let another breakfast staple enjoy the creaminess of Hollandaise with this savory oatmeal recipe. Or take your next caramelized pork bahn mi to new heights by replacing the mayonnaise with a Sriracha-spiked Hollandaise sauce.

Short rib photo by Sarah Shatz; last photo by Marta Greber; all others by James Ransom The Five Sauces Every Cook Should Know | Lucky Peach The Mother Sauces of French Cuisine Five sauces every cook should know. By Peter Meehan Art by Carolyn Bahar In the early nineteenth century, in his book L’Art de la Cuisine Française, Chef Marie-Antoine Carême named allemande, béchamel, velouté, and espagnole as the four foundational sauces of French cooking. Chef Auguste Escoffier expanded and refined Carême’s sauce work in his 1903 Le Guide Culinaire. Escoffier made allemande a daughter sauce of velouté and added “sauce tomate” and hollandaise to a list commonly known as French cuisine’s mother sauces. Hundreds of sauces are built on the backs of these basics. Much has changed in the century-plus since Escoffier laid the rules down—opinions of how thick stocks should be, or how they should be emulsified (more or less roux? xanthan gum?).

Fashions have changed, too, and some of these sauces have fallen far enough out of favor as to be functionally archaic. But, much as is true when fighting the forces of Cobra, knowing is half the battle. And since an informal poll of friends and colleagues revealed that none could name Escoffier’s five mother sauces of the top of their heads, we present the sauces here, for your use in the kitchen, or the next time they come up in Trivial Pursuit or some sort of back-alley food-nerd fight. The mother sauces are divided into two families: WHITE SAUCES and BROWN SAUCES. The building blocks: STOCK + ROUX “For brown stock, you roast veal bones and then put them in a pot with vegetables and water. Simmer for four hours,” according to André Soltner , the great French chef who serves as dean of the International Culinary Center. “If you do that same process with chicken or fish bones, you get a white stock.” It’s a simplification of a process with a million variables and nuances—How roasted are the bones? What aromatics go in the pot?—but it lays out the basics: there is BROWN STOCK and WHITE STOCK .

Roux comes in three colors: WHITE, PALE, and BROWN. Escoffier called them the “cohering element in sauces.” All roux are made the same way: butter is melted, flour is added, and the mixture is cooked and constantly stirred until the desired color of doneness is achieved. Escoffier liked brown roux for brown sauces; he wrote that a brown roux should exude “a scent resembling that of the hazelnut.” Pale roux is for veloutés or cream sauces; “cooking must cease as soon as the color of the roux begins to change,” he advised. White roux is for béchamel and white sauces. Escoffier advised cooking it only as long it is “needful…to do away with the disagreeable taste of raw flour.” WHITE SAUCES BÉCHAMEL Béchamel is found as a thickener in soups, a fundamental part of soufflés, and the creamy binding thing that isn’t cheese in classic lasagnas. (And in not-so-classic lasagna .) It is a WHITE ROUX and MILK that is then seasoned with salt and pepper and sometimes nutmeg.

Escoffier’s version called for a few more things—lean veal and onions, among others—but those ingredients have been stripped out in common usage over the years. VELOUTÉ Velouté means “velvety”, which tells you a lot of what you need to know about this fundamental white sauce—it and its progeny are velvety while béchamel and its derivatives are creamy. PALE ROUX and WHITE STOCK are cooked into a glossy emulsion. Velouté isn’t a sauce you see out front on a lot of dishes—chicken or fish with it, maybe—but it is the basis for many others (like ravigote, which adds shallots, or suprême, which adds cream). HOLLANDAISE Hollandaise was a latecomer to the mother sauce party. French chefs didn’t start working with it until the late eighteenth century. Making Hollandaise requires finesse: egg yolks and lemon juice (or, in Escoffier’s time, vinegar) are whisked rapidly in a double boiler set over simmering water; butter is added in a slow stream until it becomes a smooth shiny frothy emulsion; salt and cayenne come in to finish.

Hollandaise itself is a most often employed in the ultimate egg-on-egg dish: eggs benedict. With the addition of tarragon and shallots, it becomes béarnaise, steak’s best friend. BROWN SAUCES BROWN SAUCE / ESPAGNOLE Sauce espagnole is the product of brown stock thickened with brown roux. Tomatoe purée or tomato paste is added at the end. During the cooking process, it’s important to skim the top every two hours. It’s heavy and dark and as such, has fallen out of favor in modern kitchens. Nowadays, its derivatives are more common: combined with brown stock and reduced down further it becomes demi-glace; add red wine to that and it becomes a bordelaise. Both are served with red meat. SAUCE TOMATE Imagine a roux-thickened tomato sauce and you’re close to the original sauce tomate. Escoffier called for rendering a salt breast of pork, sweating carrots and onions in that fat with a bit of butter, dusting the mixture to make a roux, adding the tomatoes and white veal stock, boiling, and reducing until thick.

Though included by Julia Child in Mastering the Art of French Cooking, this style of tomato sauce is rarely used in modern kitchens. Today, the tomatoes are more likely to be canned than fresh and the thickening comes from a longer reduction, not a roux. History of Sauces, Whats Cooking America There are Five Foundation Sauces or Basic Sauces Grandes Sauces or Sayces Meres Two of them have a record of two hundred years behind them; they are the “bechamelle” and the “mayonnaise”. They have lasted so long, not only because they are very good, but also because they are so adaptable and provide a fine basis for a considerable number of other sauces. The other three, which also date back to the 18th century, are the “veloute,” the “brune,” and the “blonde.” These five sauces still provide the basis for making of many modern sauces, but no longer of most of them. Modern sauces may be divided into two classes: the “Careme” and “Escoffier” classes. Among the faithful, in the great kitchen of the world, Escoffier is to Careme what the New Testament is to the Old.

See “Mother Sauces” for descriptions of the five basic sauces. Aioli (eye-YO-lee) – Aioli is a thick garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain. It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. It is though by culinary historians that Aioli is a Roman sauce, the one the Romans called “aleatum” made of garlic and oil. History: The first apparent written mention of a sauce resembling aioli was by Pliny the Elder (23-79 A.D.), the Roman procurator in Tarragona (a city located in the south of Catalonia on the north-east of Spain.) He writes about garlic (Latin term: aleatum) in his first century book Naturalis Historia. Information below by Peter Hertzmann from his la carte website : Natural History (Naturalis Historia) is an encyclopedia published around AD 77–79 by Pliny the Elder (23-79 AD). It is one of the largest single works to have survived from the Roman Empire to the modern day and purports to cover all ancient knowledge.

Whether garlic was introduced to France by the Romans, brought back to France during the crusades, or a native of French soil is not known for certain. (I think it was introduced by the Romans.) Pliny the Elder discusses garlic at some length in his work Naturalis Historia, published in the year 77. He states that it “is generally supposed, in the country more particularly, to be a good specific for numerous maladies.” Later, in a chapter entitled “Garlic: Sixty-One Remedies,” Pliny writes, “Garlic has very powerful properties, and is of great utility to persons on changes of water or locality. The very smell of it drives away serpents and scorpions, and, according to what some persons say, it is a cure for wounds made by every kind of wild beast, whether taken with the drink or food, or applied topically…. Pliny does not discuss the use of garlic as food, he does comment extensively, however, on how to best grow garlic. Bearnaise sauce (bair-naz) – It is a variation of hollandaise sauce.

White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish. History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Brnaise sauce in Paris, France. It was named Brnaise in Henry’s honor as he was born in Bearn, France (a region in the Pyreness mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own. Bechamel Sauce (bay-shah-mel) – As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces. In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive.

It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. History: There are four theories on the origin of Bhamel Sauce: The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court.

Antonin Careme (1784-1833), celebrated chef and author, wrote in 1822: “The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court.” Bechamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. Bechamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto. Marquis Louis de Bechamel (1603–1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV’s (1643-1715) household, is also said to have invented Bechamel Sauce when trying to come up with a new way of serving and eating dried cod.

There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bechamel Sauce. The 17th century Duke d’Escars supposedly is credited with stating: “That fellow Bechameil has all the luck! I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.” It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Bechamel Sauce. He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechamel was there. He is often cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Bechamel Sauce. It is thought that he dedicated it to Bechamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces.

Chasseur Sauce – Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats. Chasseur, or “Hunter Style” was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the veggies used were ones hunters would find while they hunted. This can be scaled up. History: It is thought that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. He was a great protestant writer and called the protestant pope. It is said that he also invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Coulis (koo-LEE) – (1) A French culinary term.

It is a type of a sauce, usually a thick one, which derives it body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained blackberries. (2) Today coulis also means a thick soup made with crayfish, lobster, prawns, and other crustaceans – the word being used where bisque has formerly been used. History: In old English cookbooks, the world “cullis” is found but this has fallen into disuse and “coulis” has taken its place. At one time, coulis were sauces and also the juices which flowed from roasting meat. Some cooks called liquids purees coulis, but only those prepared with chicken, game, fish, crustaceans, and some vegetables. Hollandaise Sauce (HOL-uhn-dayz) – Hollandaise mean Holland-style or from Holland. Uses butter and egg yolks as binding. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily.

The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Bearnaise sauce, which is “related” to hollandaise sauce, is most often served with steak. History – Most historians agree that it was originally called Sauce Isigny after a town in Normandy, Isigny-sur-Mer, known for its butter. Today, Normandy is called the cream capital of France. During World War I, butter production came to a halt in France and had to be imported from Holland. The name was changed to hollandaise to indicate the source of the butter and was never changed back. 17th Century – Sauce Hollandaise, as we now know it, is the modern descendant of earlier forms of a sauce believed to have been brought to France by the Heugenots. It appears to have actually been a Flemish or Dutch sauce thickened with eggs, like a savory custard, with a little butter beaten in to smooth the texture.

1651 – Francois Pierre de La Varenne (1618-1678), in his cookbook, Le cuisine franis (The True French Cook) has a recipe for a similar sauce in his recipe for Asparagus in Fragrant Sauce: “Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don’t let them cook too much. When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle; and serve the asparagus garnished as you like.” Marinara (mah-ree-NAH-rah) – Means “sailor” in Italian (sailor style of tomato sauce). A spicy, quickly cooked pasta sauce of Italian origins but far more popular in American restaurants featuring southern Italian cuisines than in most of Italy. Mayonnaise (MAY-uh-nayz) – Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices. History: When first invented, it was called Mahonnaise.

According to the Oxford English Dictionary, the sauce got its present name of mayonnaise purely by accident through a printing error in an early 1841 cookbook. There are many conflicting stories on the origin of mayonnaise: Most authorities believe the first batch of this mixture of egg yolks, oil and seasonings was whipped up to celebrate the 1756 French capture of Mahon, a city on the Spanish Isle of Minorca, by forces under Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu (1696-1788). The Duke, or more likely, his personal chef, is credited with inventing mayonnaise, as his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. Supposedly the chef named the new sauce “Mahonnaise” in honor of the Duc’s victory. Besides enjoying a reputation as a skillful military leader, the Duke was also widely known as a bon vivant with the odd habit of inviting his guests to dine in the nude.

Early French immigrant cooks that originally lived in Fort Mahon brought the original recipe to Minnesota. An old superstition is that a woman should not attempt to make mayonnaise during menstruation time, as the mayonnaise will simply not blend together as well. Some historians state that Marie Antoine Careme (1784-1833), celebrated French chef and author, proclaimed that mayonnaise was derived from the word magnonaise (magner means “made by hand” or “stir”). Due to the time period of when Careme was a chef, this theory doesn’t make sense, as he would surely have know the history of the name, had mayonnaise been created as recently as 1756. The French cities Bayonne and Les Mayons also claim to be the place of birth of mayonnaise. Les Mayons, capital of Minorque in the Balearic Islands, occupied by English and conquered by the French admiral Louis-Franis-Louis-Franis-Armand of Plessis de Richelieu. He brought back a local sauce based on lemon juice key and egg yolk, olive oil, raised of a little black pepper and marine salt, garlic or fresh grass.

Bayonne, a resort town on the Aquitaine/Basque coast in southwest France. It is thought that mayonnaise could be an alteration and corruption of bayonnaise sauce. Nowdays, bayonnaise refers to a mayonnaise flavored with the Espelette chiles. The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened “Mayennaise” in ‘honor’ of Charles de Lorraine, duc de Mayenne (1554-1611), supposedly because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV (1553-1610). Other historians claim it received its name from the Old French words “moyeunaise” or “moyeu,” meaning, “egg yok.” 1910 – Nina Hellman, a German immigrant from New York City, made a dressing that her husband, Richard Hellman, used on the sandwiches and salads he served in his New York delicatessen. He started selling the spread in “wooden boats” that were used for weighing butter.

Initially he sold two versions of the recipe, and to differentiate between the two, he put a blue ribbon around one. In 1912, there was such a great demand for the “ribbon” version, that Hellmann designed a “Blue Ribbon” label, which he placed on larger glass jars. He did so well that he started a distribution business, purchased a fleet of trucks, and in 1912 built a manufacturing plant. Also Best Foods, Inc. in California did the same. Hellman and Best Foods later merged and account for about 45% of all bottled mayonnaise sole in the United States. Newburg Sauce – An American sauce that was created at the famous Delmonico Restaurant in New York City by their French chef, M. Pascal. This elegant sauce is composed of butter, cream, egg yolks, sherry, and seasonings. It is usually served over buttered toast points. The sauce is also used with other foods, in which case the dish is usually given the name “Newburg.” History: The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. Mr.

Wenburg and the boss of the Delmoico had an argument, thus causing Wenburg to insist that the sauce be renamed. The first three letters were changed to “New” instead of “Wen” to create the name “Newberg.” Mother Sauces – Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French “grande cuisine,” came up with the methodology in the early 1800’s by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you’ll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are: Bechamel Sauce (white) Brown (demi-glace) or Espagnole Sauce Hollandaise Sauce (butter) Tomato Sauce (red) Remoulade (ray-muh-LAHD) – A chilled flavored mayonnaise used in French cuisine.

It includes mayonnaise, anchovies or anchovy paste, mustard, capers, and chopped pickles that are served as a dressing for cold meats, poultry or seafood. Veloute Sauce (veh-loo-TAY) – Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five “mother sauces.” It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux. ee Mother Sauces for more information. Allemande Sauce – Veal veloute with egg yolk and cream liaison. Supreme Sauce – Chicken veloute reduced with heavy cream Vin Blanc Sauce – Fish veloute with shallots, butter, and fines herbs. 5 Mother Sauces 5 Mother Sauces 5 Mother Sauces (See Sauces ) Béchamel Sauce Hollandaise Sauce Tomato Sauce These five sauces in the French haute cuisine mother sauce repertoire are the foundation for many derivatives created by adding or changing ingredients. Béchamel sauce or White sauce, is usually made by whisking scalded milk gradually into a white flour-butter roux (equal part clarified butter and flour). The thickness of the final sauce depends on the proportions of milk and flour.

Béchamel sauce is a key ingredient in many lasagna recipes Espagnole or Brown Sauce is a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced. Espagnole has a strong taste and is rarely used directly on food. As a mother sauce, however, it serves as the starting point for many derivative sauces including Demi-glace Velouté sauce is a light stock (one in which the bones used have not been previously roasted), such as chicken, veal or fish stock, that is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velouté. Sauce velouté is often served on poultry or seafood dishes.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper. Hollandaise sauce is well known as a key ingredient in Eggs Benedict. A normal ratio of ingredients is 1 egg yolk:1 teaspoon lemon juice:4-6 Tbs. butter. A common derivative of Hollandaise Sauce is Sauce Béarnaise which is produced by replacing the lemon reduction in hollandaise with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns. Tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment) Tomatoes have a rich flavor, low liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). All of these qualities make them ideal for simple and appealing sauces.

Marinara Sauce is an American-Italian term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for coastal, seafaring) without anchovies, fish or seafood. In other countries marinara refers to a seafood and tomato sauce. Sauces - StudyBlue Good to have you back! If you've signed in to StudyBlue with Facebook in the past, please do that again. Sauces What are the five mother sauces designated by Auguste Escoffier in the 19th century? Béchamel, Espagnole, Velouté, Hollandaise, Tomate A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called... small sauce or secondary sauce Advertisement ) Sauces made by deglazing a pan are called pan sauces A cook who specializes in making sauces is a saucier Possibly the oldest sauce recorded is... garum, a fish sauce used by the Ancient Romans. Sauces used in traditional Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. A citrus-based sauce commonly used in Japanese cuisine.

Ponzu Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce. Peking-style hoisin sauce ingredients include sweet potato, wheat or rice, water, sugar, soybeans, white distilled vinegar, salt, garlic, and red chili peppers. A fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lime juice or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish or firm fruit such as mango is called... pico de gallo Argentine Chimichurri is a green sauce used in Argentina for roast meat and sausages.

Chimichurri is made from... finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. Additional flavorings such as cilantro, paprika, cumin, thyme, lemon, and bay leaf may be included. The Italian salsa verde is a cold rustic sauce, and includes... parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard. Advertisement The Frankfurt-style of Hessian Green Sauce (Grüne Soße) is made from... hard-boiled eggs, oil, vinegar, salt, and generous amount of seven fresh herbs, namely borage, sorrel,garden cress, chervil, chives, parsley, and salad burnet. The state of Oaxaca is called "the land of the seven moles", with these being named... mole negro, colorado, amarillo, verde, chichilo, coloradito, and mancha manteles (or tablecloth stainer) The best known of Oaxaca's moles is... mole negro All mole preparations begin with one or more types of...

chili pepper (ancho, pasilla, mulato and chipotle) The ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). Milk-based sauce, thickened with a white roux. Sauce Béchamel A fortified brown veal stock sauce. Sauce Espagnole White stock-based sauce, thickened with a roux or a liaison. Sauce Velouté An emulsion of egg yolk, butter and lemon or vinegar. Sauce Hollandaise A mixture of two or more liquids that are normally immiscible (nonmixable or unblendable). Emulsion In the European traditions, sauces are often served in a... sauce boat Bechamel can be made into Mornay by the addition of... grated cheese Espagnole becomes Bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow.

The sole survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, bread crumbs, flavoured with onion, salt, cloves, mace, pepper and bay leaf, with the fat from roasting often added too. A cooking mixture of wheat flour and fat (traditionally butter). Roux What is the thickening agent of three of the mother sauces of classical French cooking: béchamel, velouté and espagnole sauce. Roux Staka (στάκα) is a type of roux particular to Cretan cuisine Staka is prepared by cooking... goat milk cream over a low flame with wheat flour or starch.

Some examples of Italian savory sauces used for dressing meats, fish and vegetables are: Bagna cauda from Piedmont, Salmoriglio from Sicily, Gremolata from Milan, Salsa verde from Emilia-Romagna and Tuscany Some examples of Italian savory sauces used to dress pasta dishes are: Ragù alla Bolognese as the name suggest from Bologna, Pesto from Genoa, Carbonara and Amatriciana from Lazio Some examples of Italian dessert sauces are: Zabajone from Piedemont, Crema pasticciera made with eggs and milk and common in the whole peninsula, and "Crema al mascarpone" used to make Tiramisù and to dress panettone at Christmas and common in the North of the country. * The material on this site is created by StudyBlue users. StudyBlue is not affiliated with, sponsored by or endorsed by the academic institution or instructor. Words From Our Students "StudyBlue is great for studying. I love the study guides, flashcards and quizzes. So extremely helpful for all of my classes!" Alice , Arizona State University "I'm a student using StudyBlue, and I can 100% say that it helps me so much.

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Question: Béchamel, Espagnole, Velouté, Hollandaise, Tomate are the five 'mother (what?)' of classical French cuisine?
Answer: Sauces