The five mother sauces are fundamental sauces in classical French cuisine, forming the base for countless other sauces. They are:
1. Béchamel
Béchamel is a white sauce made from butter, flour, and milk. It is a versatile sauce that can be used as a base for many other sauces, such as Mornay and Velouté.
2. Velouté
Velouté is a white sauce made from butter, flour, and white stock. It is lighter than Béchamel and is often used as a base for soups and sauces.
3. Espagnole
Espagnole is a brown sauce made from brown stock, mirepoix, and tomato paste. It is a rich and complex sauce that is often used as a base for other sauces, such as Demi-Glace.
4. Hollandaise
Hollandaise is an emulsion sauce made from egg yolks, butter, and lemon juice. It is a rich and creamy sauce that is often served with eggs, vegetables, and fish.
5. Tomato
Tomato sauce is a red sauce made from tomatoes, onions, and garlic. It is a versatile sauce that can be used as a base for many other sauces, such as marinara and arrabiata.
These five mother sauces are the foundation of French cuisine and are used to create a wide variety of dishes.
