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Frequently Asked Questions

Tips ImageQUESTION:

What are the five mother sauces of cooking?

ANSWER:

The answer to what the five mother sauces 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 my article, The Five Mother Sauces, which includes recipes for the sauces.

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