The major sauces are basically made of three components:
- A liquid, the body of the sauce. stocks, milk, fats,
- A thickening agent: roux, starch, liaison (cream, egg yolks,) vegetable purees, fat and sometimes blood, as used in Europe for wild game sauces,
- The flavoring and seasoning.
That means making the sauce thick and stable, which is accomplished with three techniques: a roux, an emulsifier, and a reduction (liquid that's slowly cooked down until thick).
Roux is a fancy name for flour mixed with fat. Equal parts butter and flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce.
What are the five mother sauces of classical cuisine?
- Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ...
- Velouté ...
- Espagnole. ...
- Sauce Tomate. ...
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods . Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.
Sauces typically contain a liquid, thickener and various flavorings and seasonings . French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauc
The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato
Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction ; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato
Week 12 -- Basic Sauces
- Five liquids or bases on which sauces are built: Milk, white stock (poultry or fish), brown stock (beef, pork, lamb), tomato, clarifiedbutter. ...
- The most frequently used sauces are based on stocks/broths of various kinds (chicken, beef, vegetable are most common)
The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce .
Five basic types of sauces appear over and over again on menus and in cookbooks that feature the kind of vegetable-heavy, flavor-dense food that cooks and eaters favor today: yogurt sauce, pepper sauce, herb sauce, tahini sauce and pesto .
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise .
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods . Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish.
A sauce adds to the food it is served with in four different ways:
- Adds moisture and texture.
- Adds flavor and richness.
- Changes the appearance and contrasts.
- Creates interest and stimulates the appetite.
Honey alone has been a traditional dipping sauce and spread for centuries . However, food manufacturers are now using it as an ingredient to formulate dynamic spreads, sauces, and dressings that add extra zest to meals.
According to Wikipedia, the definition of a sauce is: “a liquid, cream, or semi-solid food served on or used in preparing other foods.” The definition of a condiment is: “a spice, sauce, or preparation that is added to food to impart a particular flavor or to enhance its flavor.”