Mother Sauces

Question 1

5 Mother Sauces

Answer 1

In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces or “small sauces.” They’re called mother sauces because each one is like the head of its own unique family. Veloute, Bechamel, Espagnole, Tomato, Hollandaise

Question 2

Veloute

Answer 2

A velouté sauce is a savory sauce that is made from a roux and a lightly colored stock

Question 3

Bechamel Sauce

Answer 3

A Bechamel is a rich white sauce made with milk, roux and infused with herbs and other flavorings.

Question 4

Espagnole Sauce

Answer 4

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

Question 5

Tomato Sauce

Answer 5

Classical French tomato sauce is thickened with roux and seasoned with pork, herbs, and aromatic vegetables. However, most modern tomato sauces primarily consist of puréed tomatoes seasoned with herbs and reduced into a rich, flavorful sauce.

Question 6

Hollandaise Sauce

Answer 6

Hollandaise is a tangy, creamy sauce made from butter, lemon juice, and raw egg yolks.

Question 7

Auguste Escoffier

Answer 7

Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods such as the Mother Sauces. He also created the Kitchen Brigade.

Question 8

Sauce

Answer 8

A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients.

Question 9

Roux

Answer 9

a cooked mixture of EQUAL PARTS flour and fat used as a thickening agent in a soup or a sauce

Question 10

Variation

Answer 10

the act, process, or accident of varying in condition, character, or degree. Making a new sauce from the BASE MOTHER SAUCE.