Five French mother sauces

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Mother Sauces

by Amber Zhang

The French Mother Sauces

by Sadurya Gasperson

Mother Sauces

by Amber Zhang

The French Mother Sauces

by Sacha Veljkovic

Five French mother sauces

Hollandaise

This sauce is essentially lemon juice and butter. it's actually a Dutch sauce but it's considered one of the five mother sauces. The sauce is often served best with fishes and Sea Foods, most likely if you are having a salmon dinner with asparagus Hollandaise sauce would go the best. Sauce with savoury sauce that is cooked. Using only the yolks of the egg mixed with white pepper or Cayenne it's a very Aggie sauce which makes it great with fatty fishes.

Roux

A roux is a thick sauce that is cooked down fat and flour. they come in different types of styles like fruit you can make roux with like strawberry and blueberry roux for desserts, you can also make savoury Roux like béchamel. The flower in this acts as a thickening substance which makes it a roux.

Tomato

Tomato sauce the most versatile sauce it's made just from crushed tomatoes garlic onion salt pepper. the sauce is often served on pasta but it's so versatile you can put it with veal, chili, on pizza, you can dip bread in it. Tomato sauce is usually made with Roma tomatoes with tomatoes are boiled the skin is peeled off and then they're crushed. You can then start mixing your seasonings like parsley Italian herbs sold some people put butter garlic and onion for flavour.

veloute

veloute is made from a roux and a light stock its one of the french mother sauces. this is made with equal parts fat and flour. the flour is used to thicken it. it its also made with a stock the sauce is a savoury one. this can be served with meats such as chicken, you can also use it with vegetables.This is made with so pepper, milk, unsalted butter and stock of choice as well as other seasoning.

Mayonnaise

Mayonnaise is another staple sauce because it acts as a base for most sauces that are made. mayonnaise is essentially eggs and oil that are mixed together to form of thick creamy substance. Mayonnaise is made when a stream of oil is poured into raw egg yolks and whisk together at a rapid speed, When they mix together they make a thick creamy substance is due to the fats reacting with each other. Mayonnaise is often used as a base because the very plain but also very full sauce to start building off of. You can make spicy mayo and many types of salad dressing often contain mayonnaise like Thousand Islands.

Espagnole

Espagnole is a brown sauce that is rarely put on top of boots but it served with Foods. it's thick savoury in a stable sauce in French cuisine, the saw is unlike the others is not super versatile and you need to have a very particular taste for it. Ingredients in this sauce are Any type of vegetable or chicken stock onions, eggs, Tomatoes, carrots, butter, and salt All puree together into one sauce. This sauce can be used as a demi-glace and is often served with beef, most people use beats talk with it which is why they serve it with beef as a Savory glaze.

Bechamel

Bechamel is a white Roux sauce with milk and is used in French Italian and Greek cuisine and is one of the five French mother sauces. Bechamel can include nutmeg salt, a seasoning base black pepper and milk. Mel is best served with pasta, vegetables and fish. Bechamel can be creamy cheesy Etc.. Bechamel Is such a basic sauce and it's so versatile to what you can use it for, people use it for macaroni they use it for a fish bake that use it for oven baked dishes with vegetables it's just so versatile.