There are cold and hot sauces all these sauces are the basis for further derivatives. Spell. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. Cooking with the 5 Mother Sauces. Once a cook or chef knows how to prepare these five sauces, he or she can craft hundreds of derivative sauces with different ingredients and cooking methods. Espagnole, a brown sauce that works as a base for many sauces, such as demi-glace. Hollandaise & Bechamel. Tomato Sauce. 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Cooking the sauce in the oven helps heat it evenly and without scorching.Traditionally, the tomate sauce was thickened with roux, and some chefs still prepare it this way. SAUCES Liquid served or used in the preparation of foods such as soups, stews, gravies, Add texture, flavor and appeal to food dishes. Create. Match. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Of the five mother sauces, this indeed the simplest, and an easy one for the beginner. There are 6 mother sauces that are most commonly used for food production. Search. 3. Bechamel - a basic white sauce usually with a whole milk base. You'll lose some flavor and body, but you'll save time. This sauce is created by using a brown stock like … Bake in 350 degree oven for about 1 hour or until potatoes are completely done. THE SEVEN MOTHER SAUCES Sauces are liquids, creams, or semi-solid foods that add flavor and moisture to food. 6. These are the five most basic sauces that every cook should master. Only three ingredients are required—milk, flour, and butter. THE MOTHER SAUCES The 5 Major Sauces Used in Cooking. Any mother sauce can be customized to fit the individual tastes and requirements of the chef and those who will consume the finished culinary creation. In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced. Mother sauces and Sister sauces. starxdevil. Velute. Escoffier reclassified one of Carême’s sauces, and then added another to get the five Mother Sauces that chefs recognize today. Renowned chef and creator of haute cuisine, Marie-Antoine Carême, was the first to codify these sauces. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. Initially perfected by the French, all sauces are now universally categorized into one of 5 groups of sauces serving as a base or foundation for others sauces and referred to as the Grand or Mother Sauces. Béchamel 2. Flashcards. It is made with red chili, glutinous rice, fermented soybeans, and salt. Hollandaise sauce is a rich sauce featuring egg yolks and butter. The sauce is served with fish dishes. A basic sauce that serves as a base sauce to use in making other variations of the original sauce. Basic Sauces These are the Six Basic types of Sauces originated from French Cuisine. Bechamel & Tomato. It should have a deep, rich, tomato flavour, with no trace of acidity and bitterness. Adds to the texture and enhances the taste. And, the brown stock itself is made from bones that have first been roasted to add color and flavor.Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace, which is itself the starting point for making the various small sauces. Thickening a white stock with an appropriate amount of pale roux, then stirring it until it is completely cooked out makes this ivory coloured, lustrous sauce. Classification of Sauces with Examples, Types of French Mother Sauces. Explore. The Five Mother Sauces Mother sauces date back to the 18th century, when lack of refrigeration caused foods to spoil much faster. So in that sense, it's similar to a velouté. French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Tomato Sauce 5. 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