What are the basic French sauces?

What are the basic French sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato.

What are the four basic French sauces?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

What are the seven basic sauces?

THE SEVEN MOTHER SAUCES

• Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter.
• Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.
• Velouté
• Espagnole.
• Demi-Glace.
• Tomato.
• Hollandaise.

What is French sauce?

More French words for sauce. la sauce noun. dressing. le toupet noun.

What are types of sauces?

Sauces

• Barbecue Sauce. A thick tomato-based sauce containing a variety of spices and flavorings.
• Cocktail Sauce. A sauce similar to ketchup.
• Horseradish Sauce.
• Hot Sauce.
• Taco Sauce.
• Soy Sauce.
• Tartar Sauce.

What are the different kinds of sauces?

7 Sauces You Can Use on Any Type of Food

• Hot Sauce.
• Barbecue Sauce.
• Adobo-Honey Sauce.
• Garlic Sauce.
• Chimichurri.
• Marinara Sauce.
• Eggplant Pepper Pesto.

Why are the 5 basic sauces called mother sauces?

The five mother sauces are the basis of all classical sauces In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces or “small sauces.” They’re called mother sauces because each one is like the head of its own unique family.

What is the origin of sauces in French cooking?

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle (“The Art of French Cuisine in the 19th Century”). Instead of mother sauces, he called them Grandes et Petites sauces (“great and small sauces”).

What is base sauce used for?

This base sauce is essential in many other classic sauces such as crème sauce, mustard sauce and many cheese sauces such as Mornay.

What is Béchamel sauce made out of?

Béchamel sauce ( / ˌbeɪʃəˈmɛl /; French: [beʃamɛl], Italian: besciamella [beʃʃaˈmɛlla] ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine.

What are the different sauces in British cuisine?

Sauces in British cuisine include: 1 Albert sauce 2 Apple sauce 3 Bread sauce 4 Brown sauce 5 Cheddar sauce 6 Cumberland sauce (Oxford sauce) 7 Gravy 8 Horseradish sauce 9 Marie Rose sauce 10 Mint sauce