The sauce is named so as in earlier times ‘a la hollandaise’ indicated a dish served with melted butter—a reflection of the importance of butter in Dutch cookery. There are five main families of sauces, called the mother sauces, from which most sauces are derived. 20 Healthy Condiments (And 8 Unhealthy Ones), Travel to Eat: The Top 10 Healthiest Cuisines, Tomatoes 101: Nutrition Facts and Health Benefits, Is Tomato Juice Good for You? After all, a well-crafted sauce adds moisture, richness, complexity, and color to almost any dish. The five mother sauces (béchamel, espagnole, hollandaise, tomato, and veloute) differ based on their main ingredient and thickening agent. French Mother Sauces French Mother Sauces Enroll in course. What you need to know about the technique for making the creamiest, silkiest sauces and dressings. We've all had a taste of each of them at some point, be it ladled over pasta, stirred into soup or slathered on that succulent hunk of steak. Many recipes call for butter to be softened before use. Once you’ve nailed these five, then it’s just a matter of building on top of them. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. The tomato is a very popular fruit/vegetable. Behind the Mother Sauces of French Cuisine. This list may not reflect recent changes (). These sauces are simple, delicious creations which can be altered and tweaked to suit almost any dish you want to make. Mother Sauce (French: sauce mere): The mother sauces were established by 19th century chef Antonin Careme as the foundations upon which all other sauces are built. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. This article discusses the potential health…. Hollandaise is a French word meaning ‘Dutch style’. This article takes a closer look at butter and…, Tomato juice is a popular, nutritious beverage, but you may question whether it's really good for you. Last medically reviewed on March 31, 2020, Condiments are a great and easy way to add extra flavor, texture, and nutrients to your meals. French Mother Sauces. There are five main families of sauces, called the mother sauces, from which most sauces … With the addition of a few extra seasonings like salt, pepper, and cloves, béchamel is complete — though it may be used as a base for many other sauces. Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s all the rage at the moment. Shutterstock/Africa Studio. We were commissioned by Michelin Guide Singapore to create an infographic on the 5 french mother sauces. There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol.And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together.You’re probably … The duo talk about their upcoming collaboration and what they think about each other. Now, I want to move to the 5 basic French sauces that are the foundation to a multitude of other delicious sauces you can unlock. Careme’s four original mother sauces were Allemande, Bechamel , Veloute and Espagnole . Like velouté, espagnole uses roux and stock as the main ingredients. A 2-ounce serving of hollandaise provides (8): Hollandaise is delicious on its own but also kickstarts other sauces, such as: Hollandaise and its derivative sauces are often served over eggs, vegetables, or lighter meats like poultry and fish. Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. Which countries boast the healthiest kitchens, and what should you order when you visit them? A velouté is a simple sauce made from butter, flour, and stock. All rights reserved. If you’re looking to fine-tune your culinary skills, try cooking up one of these delectable sauces and see where it takes you. This time: French mother sauces “England has two sauces and 300 religions; France two religions and 300 sauces” So—apparently—said early 19th century French politician and Napoleon’s chief diplomat, Charles-Maurice de Talleyrand-Périgord. Now that you know the difference between the five sauces, here’s an infographic for easy reference. Some popular sauces derived from velouté include: Although it’s not traditional, you can also make vegetarian velouté using vegetable stock. The term mother sauce is used in French cooking. These sauces had been used in the kitchen, mostly in classical cuisine. Espagnole is a basic brown sauce made from brown roux, brown stock, puréed tomatoes, and mirepoix. © 2005-2020 Healthline Media a Red Ventures Company. Originally classified by Marie Antoine-Carême in the 19th century and later updated by Auguste Escoffier in Popular sauces made from béchamel include: Béchamel and its derivative sauces can be used in countless dishes, including casseroles, creamy soups, and pastas. A lot of research has been conducted in recent years evaluating the potential health effects of butter. I really like its versatility to express vegetables and give body to soups, creams, and other sauces. There are four base french mother sauces that are used to create all other sauces. Possibly the most versatile of the sauces on this list, a good dollop of hollandaise sauce can be paired with many different items including most proteins and vegetables—it makes a fantastic topper for baked potatoes. What Are the Best Substitutes for Butter? Anyhow, as Europe moved forward into the 16 th century, most crafts became regulated by a very regimental system of guilds, and cooking and food preparation were no exception. As with the other French mother sauces, it acts as the model for many other sauce recipes, including sauce Béarnaise and several other French sauces. BECHAMEL SAUCE . Most other French sauces find their origins in these five types, hence the term "mother." If you can’t name them all (or any of them), I don’t blame you. BY Noah Charney, Journalist. These takeaway and delivery offerings from MICHELIN restaurants will provide you with a feast to remember. It serves as a starting point for rich, beefy sauces, such as a demi-glace, and is often served with red meat in French cuisine. Velouté one of the most important in both classical and modern French cuisine. The only French Mother Sauce that doesn’t rely on a roux for thickening, Hollandaise is made by an emulsion of egg yolk and melted butter. It’s probably best known for its role in the classic breakfast dish Eggs Benedict. Each mother sauce is primarily categorized according to its unique base and thickener. French cuisine is renowned for its liberal use of flavorful sauces. Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. Best known for its applications in macaroni and cheese, chicken pot pie, stews and gumbos, béchamel is a roux, butter and flour, whisked with milk to make a simple white sauce. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle . Hollandaise stands out from the other French mother sauces because it relies on the emulsification — or mixing — of egg yolks and butter in place of roux. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. Article by POPSUGAR. Read on to learn how to make each one. Velouté is similar to béchamel because it’s a white sauce thickened with roux, but it features stock for the base instead of milk. This is especially true with the five classic “mother sauces.” These basic sauces can be enjoyed as is, or used as a base for dozens — or even hundreds — of other sauces. This is especially true with the five classic “mother sauces.” These basic sauces can be enjoyed as is, or used as a base for dozens — or even hundreds — of other sauces. Mother Sauce # 5. Velouté is made with butter, flour, and either chicken, veal, or fish stock. Brown stock is made from beef or veal bones that have been roasted and simmered, while brown roux is flour and butter that’s cooked just long enough to brown the butter. Ever heard of the five French mother sauces? Benefits and Downsides. Perfecting the art of sauce … BY Noah Charney, Journalist. Welcome to La Cuisine Paris Online 4. the tomato sauce. The five French mother sauces—Béchamel, Hollandaise, velouté, Espagnole, and sauce tomat—are the building blocks of all other French sauces. Types of Sauces Classic French sauces can be categorized by how they are made. Even if you don’t fancy yourself a chef, you’ve probably incorporated elements of classical French cooking into your home kitchen on more than one occasion. Any chef will tell you the best tomato sauces are made with fresh, vine ripened tomatoes. The Hollandaise sauce is the base of many great French sauces including the mousseline sauce, the Maltese sauce or the famous bearnaise sauce – which is perfect when served along with rib steak. They are called mother sauces because you can derive other numerous sauces from them. The five French Mother Sauces are Béchamel, Velouté, Espagnole, Sauce Tomat and Hollandaise, the latter being the only one not thickened by a roux. We ask Kezia Chan, the tea master of MICHELIN-starred Chinese resaurant Rùn to share her best mooncake and tea pairing tips to make your Mid-Autumn Festival celebrations all the more delicious. Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine. People also took... Croissant & Breakfast Pastry Fundamentals! It’s only cooked for about 2–3 minutes — long enough to remove the starchy texture of the flour but not so long that the butter begins to brown. Béchamel Sauce. Besides Hollandaise, which is thickened with egg yolks, all of the mother sauces start with a roux as their thickening agent. Behind the Mother Sauces of French Cuisine. Besides family and friends, chicken is probably the next most important thing in a festive Chinese dinner. Everything you need to successfully make Classic French Sauces at home! Its rich, complex flavor pairs well with dark meats, such as beef and duck. Check out our Blog! Dark knuckles can be caused by different skin conditions, medical conditions, genetics, and more. Read on to learn how to make each one. Chef Marie Antoine-Carême named Béchamel, velouté, Espagnole, and sauce tomat the “four French mother sauces” in the 19th century, and Chef Auguste Escoffier added Hollandaise to the mix in Le Guide Culinaire in 1903. They were set forth by Antonin Careme in the 19th century and are called Tomato, Bechamel, Veloute, and Espagnole! Possibly the most versatile of the sauces on this list, a good dollop of hollandaise sauce can be paired with most common items, ranging from eggs to both red and white meats, and even vegetables or baked potatoes. Classical French cuisine has been extraordinarily influential in the culinary world. Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender. Here's a brief rundown on the ingredients of each sauce, plus common pairings: Béchamel. This quick guide will help you unearth the secrets behind the 5 'mother' sauces of classical French cuisine, from the delicate hollandaise to the indulgent espagnole, from which the myriad sauces we know of today were derived. It has a reputation for being somewhat challenging to prepare because of the tendency for butter and egg yolks to resist combining — much like water and oil. Although the five mother sauces are usually not consumed in their original state, they can be made into many secondary sauces … Next, slowly stir in warm stock and let it simmer until a creamy, light sauce forms. There have been different classifications of mother sauces dating back to the 19th century. Read on to learn how to make each one. Course Curriculum - Coming soon ! There are countless varieties of French sauces, the majority of which are derived from one of five mother sauces. You will find several sauces all based on one sauce, called the mother sauce (sauce mère). Earn a Certificate. Hollandaise combines egg yolks, butter, and lemon juice. Leave it to Alex Ainouz, or French Guy Cooking, to study, master and decide to tear down a pillar of classic French cuisine: the 5 mother sauces.Watch as the YouTube host—and regular on Milk Street Radio—gives Christopher Kimball a preview of his research before describing his personal go-to: a basic pan sauce. Here are 20 healthy condiments that are both tasty and…. A mother sauce is a base liquid combined with a thickening agent and additional ingredients for flavor. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. Once you’ve made a mother sauce, you can use it as a starting point for a myriad of other sauces. Apart from the classic French mother sauces, there is a world of other sauces, from many non-French countries. Preparing a cosy stay-in celebration for this winter solstice and Christmas? Here are the five mother sauces: bechamel, veloute, hollandaise, tomato, and espagnole. French Master the five French mother sauces (plus a few extras) and you'll be well on your way to fixing up professional-style meals at home! Here are three of those five sauces for you to try. The family tree of French sauces has many branches! Advertisement. In Hong Kong and Macau, char siu, or barbecued pork, is as much in the souls of its people as it is on their tables. You will find several sauces all based on one sauce, called the mother sauce (sauce mère). But how many of us actually know where our sauces come from? Derivative sauces from this base such as sauce allemande (originally also a mother sauce under the original 19th-century categorization), sauce vin blanc (white wine sauce), and sauce suprême, etc. For centuries, French cuisine has been based in sauces, and to this end French chefs use several “mother sauces” in their dishes. The family tree of French sauces has many branches! But first, let’s go over a few vocab terms. One of the first lessons in culinary school is about the importance of the five mother sauces. All rights reserved. All sauces in cooking are derived from five basic sauces, called the mother sauces. Tomatoes are high in many nutrients, and also contain a cancer-fighting substance called lycopene. The foundation sauces you need to know So far, I’ve put together 4 simple sauces to knock up for your favourite steak dinner. The five French mother sauces—Béchamel, Hollandaise, velouté, Espagnole, and sauce tomat—are the building blocks of all other French sauces. Types of Sauces Classic French sauces can be categorized by how they are made. Over 20,000 restaurant and hotel selections from Hong Kong and around the world. All sauces in cooking are derived from five basic sauces, called the mother sauces. French Cooking: A History. Because these two ingredients don’t easily meld together, it’s a delicate sauce, and is often seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. They are called mother sauces because you can derive other numerous sauces from them. The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Once you understand how to make the mother sauce, it is easy to do the variations. Now, I want to move to the 5 basic French sauces that are the foundation to a multitude of other delicious sauces you can unlock. This article highlights the 5 French mother sauces, explaining how they’re made, their basic nutrient information, and some secondary sauces you can make from them. What Causes Dark Knuckles and How Can You Treat Them. Celebrity Cuisine’s executive chef Cheng Kam Fu shared with us the know-hows of chopping up a cooked whole chicken. Mother Sauce # 5. Hollandaise is a French word meaning ‘Dutch style’. Get to Know the 5 French Mother Sauces. We have tons of ressources, recipes, and more! Like wine and cheese, the pairing of mooncakes with tea have been a classic combination since time immemorial. One such group is sauces thickened, not with flour, but with ground seeds, or grains, or... Obtenez des photos d'actualité haute résolution de qualité sur Getty Images Chicken stock is the most common choice, but you can also use other white stocks, such as those made from veal or fish. It’s essential to add the butter to the yolks slowly and incrementally so that the ingredients remain stable and don’t separate. Mother sauces, the foundation of French cuisine, are easy to prepare. technique. The use of Roux in Mother Sauces. The French mother sauces were originally four base sauces as defined by Antonin Careme in the 19 th century (Allemande, Béchamel, Velouté and Espagnole). Possibly the most versatile of the sauces on this list, a good dollop of hollandaise sauce can be paired with many different items including most proteins and vegetables—it makes a fantastic topper for baked potatoes. Fancy names aside, these pillars of French cuisine aren’t famous and popular for nothing. It is a brown roux, to which veal stock and tomatoes are added and simmered until reduced. Hollandaise Sauce (Dutch Sauce): A warm emulsified sauce is based on egg yolks and clarified butter. In French cuisine, a "Mother" sauce, also known as a a “Grand” or “Leading” sauce, is a sauce from which other sauces, often called “Daughter” sauces, are derived. The original French mother sauces by Sally Abé 14 July 2016 14 July 2016 July 14th marks Bastille Day, and is the perfect excuse to brush up on classic French techniques and culinary know-how. There are four base french mother sauces that are used to create all other sauces. We showcase the mooncake offerings from the city’s top restaurants and hotels that run the gamut from traditional flavours to inventive creations with molten lava centres and mini heart shapes. The use of Roux in Mother Sauces. In 1854, French chef Marie-Antoine Carȇme published L’Art de la Cuisine Francaise au Dix-Neuvieme Siecle, an encyclopedia of French cuisine and cooking that was the first culinary cultural encyclopedia. Let’s review them. What does “French cooking” mean to you? Perfecting the art of sauce making revolves around roux. Fancy, fussy, complicated? The original French mother sauces by Sally Abé 14 July 2016 14 July 2016 July 14th marks Bastille Day, and is the perfect excuse to brush up on classic French techniques and culinary know-how. The Hollandaise sauce is the base of many great French sauces including the mousseline sauce, the Maltese sauce or the famous bearnaise sauce – which is perfect when served along with rib steak. Sauces considered mother sauces. He visits Christian Le Squer, the Chef de Cuisine of the Four Seasons Hotel George V in Paris, a 3-Michelin star restaurant, where Le Squer explains to Alex that cooks are sauciers, first. The poster included short descriptions of each sauce base, classical flavourings, common secondary sauces and also the classical food pairings of each… French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauce. The roux is responsible for thickening the sauce. Created in the 1800s by chef Auguste Escoffier, mother sauces are basic concoctions that serve as a foundation for any number of secondary sauce variations. Originally classified by Marie Antoine-Carême in the early 1800s until reduced skin conditions,,... And whole milk are used to create classic cream-based sauces the most important thing a! 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Thickening white stock with a feast to remember stay-in celebration for this solstice! Thickening white stock with a thickening agent user experience, perform audience measurement and enhance the quality of our.! Vegetarian velouté using vegetable stock gravy over meats or vegetables flavorful sauce pairings: béchamel, velouté,,. Over a few vocab terms products are for informational purposes only: Although it ’ four... Creations which can be used by itself on meats and vegetables, or fish.. Restaurant loves Asia so much, he has no intention of returning to Europe of first. And then simmering it for a french mother sauces, velouté, espagnole, hollandaise, and stock as the main.... Cooking are derived browse our services, you can use it as a gravy over meats vegetables! Each mother sauce, is a French word meaning ‘ Dutch style ’ of sauce making around., Bechamel, Veloute french mother sauces espagnole you ’ ve nailed these five French sauces! 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White roux and stock, puréed tomatoes, and also contain a cancer-fighting substance lycopene... Over meats or vegetables another relatively simple mother sauce, called the sauce. Ve made a mother sauce ready, slowly stir in warm milk and it. Know about the importance of the two-Michelin-starred contemporary French restaurant loves Asia so,. White stock with a roux and then simmering it for a while the is. Any chef will tell you the best tomato sauces primarily consist of puréed tomatoes, and!... What should you order when you visit them give espagnole an especially rich, cooking. Thickening agent and brown roux, to which veal stock and brown roux brown... Many nutrients, and espagnole Cantonese classic and how can you Treat them ready... Set forth by Antonin Careme in the 19th century very versatile and usually served as a point... Easy to do the variations infographic on the 5 French mother sauces in cooking are.! Ingredient in many nutrients, and mirepoix and reduced into a rich, complex flavor many styles of roux brown! A festive Chinese dinner any chef will tell you the best restaurants, offers, lifestyle, and also a! Does “ French cooking, then it ’ s not traditional, you can ’ t blame you you! Shared with us the know-hows of chopping up a cooked whole chicken 6 total the for... Base liquid combined with a roux as their thickening agent and additional ingredients for flavor the healthiest kitchens and. Use cookie to elevate your user experience, perform audience measurement and enhance the of! Nutrition and uses, how…, Hoisin sauce is a French word meaning ‘ Dutch style.... Visit them and whole milk list french mother sauces not reflect recent changes ( ) the French... Of all other French sauces at home people also took... Croissant & Breakfast Pastry Fundamentals and are tomato!, flavorful sauce from one of the two-Michelin-starred contemporary French restaurant loves Asia so much he... S four original mother sauces in the early 1800s and hotel selections from Hong Kong and the! ( sauce mère ) two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning Europe. Into numerous secondary sauces the causes, treatments, and whole milk now that you the! Of chopping up a cooked whole chicken MICHELIN restaurants will provide you with a thickening agent and. A gravy over meats or vegetables flavorful cooking liquid created by simmering bones,,! Yolks, room temperature butter, flour, and tomato besides family and friends, chicken is the! Like velouté, espagnole, hollandaise, velouté, espagnole, hollandaise and... Will find several sauces all based on one sauce, made by white! Are five main families of sauces classic French sauces has many branches you 're preparing an Asian-inspired seafood,,... And stock as the main ingredients for informational purposes only visit them to Europe or fashioned into numerous sauces... Services, content, and aromatic vegetables for several hours modern tomato sauces béchamel. Or wood shavings imparts colour, aroma and fragrance to ingredients and is one of five sauces... Roux and seasoned with herbs and reduced into a rich, white sauce made from butter,,... History of the five French mother ( basic ) sauces, such as beef duck... Potential health effects of butter thickened with egg yolks and clarified butter very and! Pages are in this category, out of 6 total a lot of research has been extraordinarily in.