In classical French cooking, the sauce is the most critical componant of the dish!
In French cooking, the Mother Sauces or Grand Sauces are the basic sauces from which all of these sauces and countless others are derived.
The Mother sauces were traditionally prepared in large quantities, and then separated into smaller portions with ingredients added to create hundreds of sauce variations.
The reason mother sauces have stood the test of time is that each is amazingly versatile.
The following represent the 5 mother sauces and some of the variations of each.
1) Brown Sauce or Espagnole - sauces with a beef or brown stock base and brown roux include: Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara.
Demi-Glace also considered by some to be a mother sauce is derived from Brown Sauce.
2) Veloute - sauces made with white stock usually chicken stock and pale roux. Common sauces in this group include, Allemande, Ravigote, Supreme, and White Bordelaise.
3) Bechamel or white sauce- sauces made with milk and pale roux. Common sauces in this group include Creme, Mornay and Soubise.
4) Red or Tomato Sauces - tomato based sauces. Common sauces in this category include Spaghetti sauce, Marinara sauce, Diablo sauce,Pink sauce.
5) Emulsions - sauces that are emulsified such as Hollandaise,Bearnaise or Mayonnaise
In this series of lenses , each mother sauce will be examined in detail. The basics ingredients and methods of preparation of each sauce will be described. Many variations of each sauce will be explored. The traditional uses and some creative uses for each sauce will also be presented.
Mother Sauce History
Four mother sauces were first classified by French chef and writer Antonine Carême in the early 19th century.
Carême classified sauces into four families:
1 Allemande is based on stock thickened with egg yolk & lemon juice as an acid.
2 Béchamel is based on flour and milk
3 Espagnole is based on brown stock, beef, veal,etc.
4 Velouté is based on a light broth, fish, chicken or veal.
In the early 20th century, Auguste Escoffier, Chef and author known as the Father of Modern Cooking updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomato sauce.
Escoffier's schema is taught to chefs today.
1 Espagnole
2 Bechamel
3 Veloute
4 Egg based emulsions
5 Tomato sauce
Versatile Sauces- save time by making one sauce and adding ingredients to make others
Mother sauces were first documented in the 18th century, when lack of refrigeration caused foods to spoil faster. Sauces were used to cover up the flavor of less-than-perfect meats, poultry and seafood. Sauce cookery is still considered the make or break aspect of any sauced dish.
In the 18th century cooks made mother sauces in huge batches. They would then separate the sauces into different containers and add wines, herbs and other flavorings and garnishes so that instead of one sauce they would have 10! Sauce and stock making is done in a very similar way nowadays in large restaurants and hotels.
A few words about roux and other sauce thickening agents..
Roux is made of equal parts of some type of shortening, (fat drippings from meat for example or butter) and flour and is cooked to a certain color depending on the sauce it is intended to thicken.
Other thickening agents include:
Beurre Manie- equal parts shortening and flour without cooking
White wash- which is water and flour mixed
Cornstarch- mixed with cold water - quickly thickens savory or sweet fruit sauces
Arrowroot- same usage as cornstarch
Potato Starch- quick thickening of savory sauces
Potatoes or Instant Mashed Potatoes- quick thickening of savory sauces or gravies
Liason-(a combination) of eggs and cream also can thicken a sauce, but mostly it is used to finish a sauce right before serving- it enhances the body or mouth feel of the sauce.
Enhance your sauces with these tips!
*Adding thin strips of citrus zest to a sauce or gravy will enhance the flavor.
*To reduce the strong flavors of raw garlic and onions, saute for several minutes before adding to other ingredients or adding other ingredients to them.
*Deglaze a pan by adding wine, stock or cream to the sediment left in the roasting pan after cooking meats, poultry, and fish.
*Instead of water use wine, tea, or beer in stews and sauces. It will help tenderize tough cuts of meat and add a rich flavor to the gravy.
Which Mother Sauce is the most versatile?
Fetching blurbs now... please stand byBrown Sauce
susannaduffy says:
Brown of course. If only I had the time to make an authentic Jus
Posted November 27, 2008
Tomato Sauce
Stazjia says:
I use a lot of tomato sauce in both casseroles and for pasta.
Posted December 29, 2008
Basic sauces and beyond
Sauces: Classical and Contemporary Sauce Making
Amazon Price: $31.47 (as of 07/05/2009) 
The Complete Book Of Sauces
Amazon Price: $11.53 (as of 07/05/2009)
The Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings and Dips
Amazon Price: (as of 07/05/2009)
Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Amazon Price: $9.97 (as of 07/05/2009)
The Sauce Bible: Guide to the Saucier's Craft
Amazon Price: $34.62 (as of 07/05/2009)
"This is an introduction to a series about the 5 mother sauces. Look out the rest are coming soon!"
Great tips to rescue an ailing sauce!
Here are some tips for correcting those mistakes.
A good chef can always find a solution so that the dish can be utilized!
- If a sauce or gravy has become lumpy you can process it in a food processor until smooth, or press through a sieve.
- Adding 1 to 2 tablespoons of instant potatoes to a sauce will thicken it quickly.
- Degrease a sauce by lightly dragging a paper towel across the surface. If sauce contains a lot of fat, degrease by skimming a ladel over the tip at an angle to remove fat.
- Salty sauces can be improved by adding a few chunks of peeled potatoes and simmer until the potatoes are soft and remove. You can also add unsalted tomatoes to remove saltiness.
- If a brown sauce becomes too acidic it can be balanced with a small amount of a sweet wine like port or Madeira wine. If the sauce becomes too sweet finish with just a touch of wine vinegar before adding butter or cream.
- To reduce the acidic nature in some tomato based sauces use a pinch or two of sugar or add the natural sweetener, onions to your sauce. If needed a touch of wine vinegar can also be added as a counter balance
Kitchen tools- utensils and gadgets.
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Love to hear your thoughts on the subject!
susannaduffy wrote...
This is a superb lens - you explain clearly all we have to know. I just had to visit it again. Blessed by an angel today
Posted April 16, 2009
taryneast wrote...
You can also fix a too-salty sauce by adding something sweet (like honey)... but not too much. :)
Love this intro lens - looking forward to reading the others!
Posted January 08, 2009
Stazjia wrote...
Really good lens on sauces, I'll be interested to see the companion lenses.
Posted December 29, 2008
KimGiancaterino wrote...
This will be a great series for cooks. Welcome to Culinary Favorites From A to Z.
Posted December 04, 2008
susannaduffy wrote...
I am definitely looking out for the next in the series. This is an excellent lens, your knowledge is awesome and I would love this lens (and the rest of the series when you have finished) to be in the Epicure food group (groups/epicure)
Posted November 27, 2008
