can you name the five basic mother sauces?
2007-06-06 13:29:16 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
ketchup
tabasco
mustard
Mayo... I'd replace Mayo with Siracha (sp?) pepper sauce.
BBQ
If you're referring to the French sauces...
Béchamel
Espagnole (Demi-Glace)
Hollandaise
Tomato sauce
Velouté
2007-06-06 13:33:38 · answer #1 · answered by Dave C 7 · 0⤊ 0⤋
The classical versions are:
Veloute - Stock thickened with roux
Bechamel - Milk thickened with roux
Tomato - Self explanatory
Espagnole - Brown sauce, made with roux, veal stock, roasted veal bones and mire poix
Hollandaise - Heated egg yolk and clarified butter
A more contemporary:
Vinaigrette
Demi Glace
Beurre Blanc
Aioli/Mayonnaise
Sauce a la Creme (Basic heavy cream reduction)
2007-06-06 20:58:01 · answer #2 · answered by yellrbird 5 · 0⤊ 0⤋
To get technical, a mother sauce is stable, has a shelf life, and spawns derivitaves.
So the FOUR classical mother sauces would be espagnole, veloute, bechamel & tomato.
Hollandaise is unstable and has practically no shelf life.
2007-06-06 21:51:43 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Dave got 'em, but he forgot soy.
2007-06-06 20:37:26 · answer #4 · answered by Trav 4 · 0⤊ 0⤋
BEARNAISE,HOLLANDAISE,BECHAMEL,MORNAY,VELOUTIE
2007-06-06 21:42:45 · answer #5 · answered by adhimsa346 4 · 0⤊ 0⤋