The 5 mother sauces of French Cuisine are Tomato Sauce, Espagnole sauce, Hollandaise sauce, Bechamel sauce and Veloute sauce.
These 5 mother sauces of French Cuisine are the foundation for several other sauces in French Cooking.
Tomato sauce is a classic red sauce that is made from tomatoes, often with added vegetables and other seasonings.
Hollandaise sauce is an emulsified sauce that is made with egg yolks, butter and lemon juice or vinegar.
Espagnole sauce is a rich brown sauce that is made from a dark roux and brown stock which is usually veal or beef.
Veolute sauce is a light colored sauce that is made from roux and a light stock such as fish or chicken.
And Bechamel sauce is a white sauce that is made from milk which is thickened with a flour roux and butter roux.
These 5 mother sauces in French Cuisine were formalized by the famous French Chef named Auguste Escoffier in the 19th century and are also still fundamental to French Culinary techniques.
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel.
The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.