|
What are the five mother sauces
of cooking?
Q: What are the five mother sauces of cooking?
A: The answer to what the five mother sauce are has
changed with the times. Originally, 19th century French chef
Antonin Careme classified sauces into five categories, they were:
- Allemande, based on stock with
egg yolk and a hint of lemon juice
- Béchamel, based on flour
and milk
- Espagnole, based on brown stock
(beef, etc.)
- Velouté, based on a light
broth (fish, chicken, or veal)
- Vinaigrette
In the early 20th century, French
chef Auguste Escoffier updated the classification, replacing
sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise),
and adding tomato. They are:
- Béchamel
- Espagnole
- Hollandaise and mayonnaise (replacing
Allemande)
- Velouté
- Tomato sauce
For more information regarding
the mother sauces, read the article by Hope Pryor: The
Five Mother Sauces, which includes recipe examples.
Return to F. A. Q's
Have a question or a suggestion
of your own for this FAQ? Post it below.
Note: Any inappropriate and non-related
posts such as spamming (promotional posts and URL addresses for
other websites) will be removed.
loading
|
