What are the 5 major sauces? (2023)

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What are the 5 major sauces? ›

The Five Mother Sauces

Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

The Five Mother Sauces

Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

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.

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.

Classification by Marie Antoine Carême (1833)

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").

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

Cold sauces include a wide variety of preparations from basic oil-and-vinegar combinations to relishes, salsas, and pestos. Vinaigrette and mayonnaise styles of dressings fill a major role in this category because of their versatility and endless variations.

The best way to remember the name of each mother sauce is by the acronym BETH V. Béchamel, Espagnole, Tomato, Hollandaise, and Velouté.

When we talk sauces, we often talk about the “mother sauces.” These five basic sauces—tomate, béchamel, espagnole, hollandaise, and velouté—form the foundations of French cooking, and by proxy, of a lot of cooking world-wide.

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.

What are the 3 types of sauces? ›

There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol. And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together. You're probably most familiar with hollandaise and mayo.

From a science point of view, Mayonnaise sauce can be considered as Mother sauce : It is a true emulsion, and many daughter sauces derive from it or from its concept. Hollandaise sauce is more of a warm emulsified suspension, than a true emulsion, and so feels a bit less legitimate to be considered a Mother sauce.

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.

Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

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

Béchamel Sauce

Béchamel is the mother sauce most cooks learn first: A simple white roux of flour and butter, whisked with milk or cream, then simmered until thickened.

Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.

The mother sauces are Espagnole, Velouté, Bechamel, Tomato, and, to a lesser degree, Hollandaise. Espagnole sauce: “Spanish sauce” or “brown sauce.” Made with reduced brown stock, herbs, tomato (fresh or purée), and caramelized mirepoix and thickened with brown roux.

What are the CIA mother sauces? ›

THE GRAND SAUCES

Demi-glace, velouté, béchamel, tomato sauce, and hollandaise are often considered the five grand sauces. The grand sauces are also known as mother sauces or leading sauces.

noun. ˈrü plural roux ˈrüz. : a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.

Remember that the three basic elements of a finished sauce are a liquid, a thickening agent, and additional seasoning and flavoring ingredients.

Black Crown Hot Sauce - The rarest hot sauce in the world.

Once paired with rip roaring scotch bonnet peppers this fiery Hot Sauce brightens up every dish with bold heat and deep island flavor.

Tomato ketchup

Tomato ketchup doesnt need much of an introduction seeing as it is considered the most popular dipping sauce around the world.

There are a limitless amount of sauces in the world, But it is said that there are 5 mother sauces, which are: Béchamel-White Sauce, Cream Based. Veloute-Basic Clear Chicken Broth. Espagnole-Brown Sauce, Demi-Glace Based. Tomato Sauce-Marinara, Bolognaise, Diablo.

The sauces are classified on different basis like temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce.

What is the Chick Fil A sauce made of? The Chick Fil A sauce is made of mayo, yellow mustard, honey, BBQ sauce, and rice vinegar. Yup, 5 ingredients are all you need to make it! And you really don't even need the barbecue sauce for it to taste amazing.

1. 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. The sauce is also used to make scalloped potatoes, lasagne, and gravy.

What is mayo and tomato sauce called? ›

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté.

Sweet Soy Sauce (Chinese Mother Sauce #3)

However, the famous Spanish sauce is made entirely from scratch and the aroma and taste are simply irresistible. The combination of roasted peppers, tomatoes, onions, and garlic, with toasted almonds and smoked Spanish paprika, results in a sauce that you'll demand an IV for.

Noun. daughter sauce (plural daughter sauces) A sauce made by adding flavoring to a basic mother sauce.

Daughter Sauces from Bechamel

Base: flour + butter + milk. It's hard to imagine anything that would qualify as a sauce with fewer components than this, but your standard béchamel is just the starting point.

Alfredo is a popular sauce with Italian-American dishes, but it's actually a secondary French sauce. The base, known in French cuisine as a Mother sauce, is bechamel sauce. By adding cheese and seasonings, it transforms into a velvety smooth, creamy white cheese sauce!

When we talk sauces, we often talk about the “mother sauces.” These five basic sauces—tomate, béchamel, espagnole, hollandaise, and velouté—form the foundations of French cooking, and by proxy, of a lot of cooking world-wide.

There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.

Pink sauce is also known as rosatella sauce or marinara alfredo. It's a flavorful sauce that contains tomato passata, heavy cream, white wine, and seasonings. And it's pink because of the beautiful pink color of the tomato passata!

What are the 4 original mother sauces? ›

A Brief History of The Mother Sauces

Careme's four original mother sauces were Allemande, Bechamel, Veloute and Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise.

Secret Sauce is the perfect homemade topping for burgers and only takes 5 minutes to make! Simple ingredients like mayo, ketchup, mustard, pick relish, and garlic combine to make this creamy recipe. The flavor is so similar to McDonald's Big Mac sauce and is also delicious on fish tacos or as a dip for fries.

The hottest hot sauce in the world is called Mad Dog 357 Plutonium No. 9 and comes in at 9 million Scoville Hotness Units (SHUs). This pepper extract is one of the hottest and purest in the entire world.