Sunday, November 19, 2017

The 5 French Mother Sauces

The 5 French Mother Sauces

A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.
According to the ultimate cooking reference book, The New Food Lover's Companion, by Sharon Tyler Herbst, the French are credited with refining the sophisticated art of sauce-making. The development of various sauces over the years stems from the 19th-century French chef Antonin Careme who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Bechamel, the light stock-based Veloute, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

Master the five French mother sauces and you'll be well on your way to cooking French food like a champ.