MOTHER SAUCES :
Culinary Basic Sauces

Mother Sauces: Culinary Basic Sauces

Definition
Types of Mothe Sauces
Derivatives of Mother Sauces
Key Terms


Definition:

Mother sauces, also known as the culinary basic sauces, form the base for countless other sauces in classic French cuisine. Developed by Chef Marie-Antoine Carême and refined by Chef Auguste Escoffier, these foundational sauces provide the basis for hundreds of derivatives, or “small sauces.”

1. Types of Basic 6 Mother Sauces

1. Béchamel Sauce (White Sauce)

Béchamel is a classic white sauce made by combining milk with a roux, which is a blend of butter and flour. It is often seasoned with salt, pepper, and a hint of nutmeg, making it one of the simplest and most versatile mother sauces. Béchamel serves as the base for creamy derivatives like Mornay (cheese sauce) and Crème sauce. It is commonly used in dishes such as lasagna, gratins, and macaroni and cheese.

• Key Ingredients: Butter, flour (for roux), milk, salt, and nutmeg.

• Uses: Used in pasta dishes like lasagna, as a base for creamy casseroles, and in dishes like mac and cheese.

• Examples: Béchamel forms the basis for sauces like Mornay and Crème sauce.

2. Velouté Sauce

Velouté:
Velouté is a light and delicate sauce prepared using a white stock, such as chicken, veal, or fish, thickened with a white or blond roux. This sauce has a subtle flavor and a smooth, creamy consistency, making it ideal for lighter dishes. It serves as the foundation for sauces like Allemande, Suprême, and Bercy, which are typically paired with poultry, seafood, and veal.

• Key Ingredients: White stock (chicken, fish, or veal), butter, flour (for roux), and salt.

• Uses: Commonly used with poultry, seafood, and lighter dishes.

• Examples: Velouté forms the base for sauces like Allemande and Normande.

3. Espagnole Sauce (Brown Sauce)

Espagnole:
Espagnole, or brown sauce, is a rich and full-bodied sauce made from brown stock (usually beef or veal), a dark roux, tomato purée, and a mirepoix of onions, carrots, and celery. It is a cornerstone in French cuisine, serving as the starting point for many hearty sauces like Demi-Glace, Bordelaise, and Chasseur. Espagnole is particularly suited for dishes featuring roasted meats.

• Definition: A dark, rich sauce made from brown stock and a dark roux.

• Key Ingredients: Brown stock (beef or veal), brown roux, tomato purée, mirepoix (carrots, onions, celery), and a bouquet garni.

• Uses: Paired with roasted meats and used as a foundation for many robust sauces.

• Examples: Espagnole leads to sauces like Bordelaise and Chasseur.

4. Tomato Sauce

Tomato Sauce:
Tomato sauce is made by cooking down ripe tomatoes with aromatics like onions, garlic, and herbs. It is often pureed to create a smooth consistency and is highly versatile, serving as a base for dishes such as pasta, pizzas, and various Mediterranean recipes. Common derivatives include Marinara, Neapolitan, and Bolognese sauces, each with distinct flavors and uses.

• Key Ingredients: Tomatoes, onions, garlic, herbs, olive oil, and sometimes a mirepoix.

• Uses: Used in pasta dishes, as a base for pizza, and in many Mediterranean dishes.

• Examples: Marinara and Neapolitan sauce are common derivatives.

5. Hollandaise Sauce

Hollandaise:
Hollandaise is a rich and buttery sauce created by emulsifying egg yolks with clarified butter and flavoring it with lemon juice or vinegar. This sauce is known for its smooth texture and slightly tangy taste. Hollandaise forms the base for derivatives like Béarnaise and Mousseline and is traditionally served with eggs (like Eggs Benedict), fish, and steamed vegetables like asparagus.

• Key Ingredients: Egg yolks, clarified butter, lemon juice or vinegar, and seasoning.

• Uses: Served with eggs (like Eggs Benedict), vegetables, and fish.

• Examples: Béarnaise and Mousseline are well-known derivatives.

6. Mayonnaise Sauce

Mayonnaise is a cold, emulsified sauce made from egg yolks and oil, with an acidic component such as vinegar or lemon juice. It has a creamy and tangy profile and serves as the foundation for numerous cold sauces and dressings, such as Tartar sauce, Aioli, and Thousand Island. Mayonnaise is widely used in sandwiches, salads, and as a dip, making it essential in cold preparations.

• Key Ingredients: Egg yolks, oil, mustard, vinegar or lemon juice, and salt.

• Uses: As a dressing for salads, sandwiches, and as a base for other cold sauces.

• Examples: Tartar sauce and Aioli are derivatives of mayonnaise.

2. Derivatives of All 6 Mother Sauces

1. Derivatives of Béchamel Sauce:

1. Mornay Sauce: Cheese (usually Gruyère or Parmesan).

2. Crème Sauce: Heavy cream.

3. Soubise Sauce: Onion purée.

4. Nantua Sauce: Crayfish butter and cream.

5. Cheddar Cheese Sauce: Sharp cheddar cheese.

6. Mustard Sauce: Dijon mustard.

7. Mornay de Lyon: Swiss cheese.

8. Aurora Sauce: Tomato purée.

9. Herb Sauce: Chopped herbs (like parsley and thyme).

10. Egg Sauce: Chopped hard-boiled eggs.
    

2. Derivatives of Velouté Sauce:

1. Allemande Sauce: Egg yolks and cream.

2. Suprême Sauce: Heavy cream and butter.

3. Normande Sauce: Fish stock and cream.

4. Poulette Sauce: Mushrooms and lemon juice.

5. Bercy Sauce: Shallots, white wine, and lemon.

6. Aurora Sauce: Tomato purée.

7. Hungarian Sauce: Paprika and cream.

8. Mushroom Sauce: Sautéed mushrooms.

9. Curry Sauce: Curry powder.

10. Cardinal Sauce: Fish stock and lobster butter.
    

3. Derivatives of Espagnole Sauce:

1. Demi-Glace: Reduced Espagnole and brown stock.

2. Bordelaise Sauce: Red wine and bone marrow.

3. Chasseur Sauce: Mushrooms and white wine.

4. Robert Sauce: Mustard and demi-glace.

5. Charcutière Sauce: Mustard and pickles.

6. Lyonnaise Sauce: Onions and white wine.

7. Madeira Sauce: Madeira wine.

8. Marchand de Vin Sauce: Red wine and shallots.

9. Perigueux Sauce: Truffles and Madeira.

10. Diable Sauce: White wine, vinegar, and cayenne pepper.
    

4. Derivatives of Tomato Sauce:

1. Marinara Sauce: Garlic, olive oil, and herbs.

2. Neapolitan Sauce: Olive oil and basil.

3. Puttanesca Sauce: Olives, capers, and anchovies.

4. Creole Sauce: Bell peppers, onions, and celery.

5. Spanish Sauce: Tomatoes, onions, and bell peppers.

6. Provencal Sauce: Garlic, olives, and herbs.

7. Bolognese Sauce: Ground meat and vegetables.

8. Milanaise Sauce: Mushrooms and ham.

9. Tomato Concassé: Diced and peeled tomatoes.

10. Arrabbiata Sauce: Chili peppers and garlic.
    

5. Derivatives of Hollandaise Sauce:

1. Béarnaise Sauce: Tarragon and shallots.

2. Mousseline Sauce: Whipped cream.

3. Foyot Sauce: Demi-glace.

4. Choron Sauce: Tomato purée.

5. Maltaise Sauce: Blood orange juice.

6. Noisette Sauce: Browned butter.

7. Gribiche Sauce: Hard-boiled eggs and mustard.

8. Dijon Sauce: Dijon mustard.

9. Tarragon Sauce: Tarragon vinegar.

10. Royal Sauce: Fish stock and caviar.
    

6. Derivatives of Mayonnaise Sauce:

1. Tartar Sauce: Pickles and capers.

2. Aioli: Garlic.

3. Rémoulade Sauce: Anchovies and capers.

4. Thousand Island Dressing: Ketchup and pickles.

5. Russian Dressing: Ketchup and horseradish.

6. Chive Mayonnaise: Chopped chives.

7. Saffron Mayonnaise: Saffron infusion.

8. Green Goddess Sauce: Chopped herbs and avocado.

9. Roasted Red Pepper Mayonnaise: Roasted peppers.

10. Truffle Mayonnaise: Truffle oil.

Key Terms:

• Roux: A mixture of flour and fat cooked together to thicken sauces. It can be white, blond, or brown depending on the cooking time.

• Emulsion: A mixture of two liquids that don’t normally combine (like oil and water). Emulsifying agents like egg yolk help bind them.

• Reduction: The process of thickening and intensifying the flavor of a liquid by simmering or boiling.

• Stock: A flavorful liquid made by simmering bones, meat, and/or vegetables in water, used as a base for sauces.

• Clarification: The process of removing impurities from a liquid, making it clear. For example, clarified butter or consommé.

• Bouquet Garni: A bundle of herbs tied together, used to flavor stocks and sauces.

• Mirepoix: A mixture of diced onions, carrots, and celery used as a flavor base.

• Consommé: A clear, rich broth made by clarifying a stock.

• Deglaze: The technique of adding liquid to a pan to dissolve the browned bits of food for flavor enhancement.

• Liaison: A mixture of egg yolks and cream used to thicken sauces.

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