MOTHER SAUCES

1. BÉCHAMEL SAUCE
2. ESPAGNOLE SAUCE
3. HOLLANDAISE SAUCE
4. TOMATO SAUCE
5. VELOUTÉ SAUCE

1.BÉCHAMEL SAUCE

white sauce made from a white roux (butter and flour) and milk. Even though it first appeared in Italian cooking books (constituting one of the simplest sauce of the Italian cuisine), it is now considered one of the mother sauces of French cuisine.

BASE FOR OTHER SAUCES(DERIVATIVES)

Béchamel sauce is the base for a number of other classic sauces with additional ingredients added including

Mornay sauce (cheese)

Crème sauce (heavy cream)

Mustard sauce (prepared mustard seed)

Cheddar cheese sauce (Cheddar cheese, dry mustard, Worcestershire sauce)

DISHES MADE WITH BÉCHAMEL SAUCE.

Cauliflower cheese

Fisherman's Pie

2.ESPAGNOLE SAUCE

The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.

Espagnole has a strong taste and is rarely used directly on food.

BASE FOR OTHER SAUCES(DERIVATIVES)

Sauce Africaine.

Sauce africaine gets its flavor from African/Creole seasonings. This hearty sauce complements steak, chops, and chicken

(special flavorings are cooked tomatoes, onion, bell pepper, with herbs such as basil, thyme, and bay leaf), reduced in wine, then combined with the sauce Espagnole.

Sauce aux champignons (Mushroom sauce)

(Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom)

DISHES MADE WITH ESPAGNOLE SAUCE

Pork chop

Chicken chop

Beef steak

3.HOLLANDAISE SAUCE

Emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavored foods.

It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.

BASE FOR OTHER SAUCES(DERIVATIVES)

Sauce Béarnaise.

The most common derivative is Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.Alternatively, the flavorings may be added to a standard hollandaise.

Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish.

Sauce Dijon(Sauce Moutarde or Sauce Girondine)

hollandaise with Dijon mustard.

Sauce Maltaise

hollandaise to which blanched orange zest and the juice of blood orange is added

4.TOMATO SAUCE

The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt.
Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt.

Optionally tomato skins may be scalded and peeled according to texture (especially thicker pelati paste varieties) and tomato seeds may be removed to avoid their bitterness.

Water is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common. In countries such as Australia, New Zealand, South Africa and the United Kingdom, the term "tomato sauce" is used to describe a condiment type table sauce similar to that known in the United States as "ketchup." In some of these countries, both terms are used for the condiment.

BASE FOR OTHER SAUCES(DERIVATIVES)

Nantua - Mirepoix(Onion, Celery, Carrot)fried in Crayfish,Butter,

White Wine,Cognac,Tomatoes,Fish Velouté,Cayenne

Portugaise - Fried Onions, Tomato Concassé,MeatGlaze,Garlic Parsley

Provençal - Sliced Mushrooms,Sugar,Garlic Parsley&Oil

5.VELOUTÉ SAUCE

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.

BASE FOR OTHER SAUCES(DERIVATIVES)

Bercy

Shallots, white wine, lemon juice and parsley added to a fish velouté

Poulette

Mushrooms finished with chopped parsley and lemon juice

Curry

Veal Stock,Onions,Apple,Curry,Coconut Milk

Hungarian

Onion, paprika, white wine

DISHES MADE WITH VELOUTÉ SAUCE

Grilled Chicken with Roasted Garlic Veloute Sauce

Chicken Wellington With Mushroom Veloute Sauce

Grilled Chicken with Red Chile Veloute Sauce