A mother sauce is a basic sauce that serves as a foundation for many other sauces.
1. Béchamel – A white sauce made with milk, butter, and flour.
Béchamel sauce is made from a roux (a mixture of butter and flour) combined with milk. It is a smooth, creamy white sauce and forms the base for sauces like Mornay (béchamel with cheese) and mustard sauce.
2. Velouté – A white sauce made with white stock, butter, and flour.
Velouté sauce is similar to béchamel but is made with a roux and a white stock (such as chicken or fish stock) instead of milk. It has a lighter, more delicate flavor and can be used as the base for sauces like allemande (velouté with egg yolk and cream) or normande (velouté with cream and mushrooms).
3. Espagnole – A brown sauce made with brown stock, mirepoix, tomatoes, and wine.
Espagnole sauce is a brown sauce made from brown stock (typically beef or veal), tomatoes, mirepoix (a mixture of onions, carrots, and celery), and brown roux. It’s a foundation for classic sauces like Bordelaise and Chasseur.
4. Tomato Sauce – Made with tomatoes, garlic, onions, and herbs.
Tomato sauce is made from tomatoes, vegetables, and seasonings. It’s not as complex as other mother sauces. It serves as a base for sauces like Marinara, Bolognese, and Creole.
5. Hollandaise – An emulsion made with egg yolks, butter and lemon juice.
Hollandaise is an emulsified sauce made from egg yolks, butter, and lemon juice or vinegar. It’s a rich and creamy sauce often used for eggs Benedict and asparagus.
Mastering mother sauces is a fundamental skill for any cook, both professional and home cook alike. By learning how to make the mother sauces, you will have a solid foundation for creating delicious and complex sauces for your dishes.
