What are the 5 modern sauces?

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

What are the 5 types of sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce .

What are the 6 types of sauces?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise .

What are the types of sauces?

Sauces

  • Barbecue Sauce. A thick tomato-based sauce containing a variety of spices and flavorings. ...
  • Cocktail Sauce. A sauce similar to ketchup. ...
  • Horseradish Sauce. ...
  • Hot Sauce. ...
  • Taco Sauce. ...
  • Soy Sauce. ...
  • Tartar Sauce.

Why are the 5 basic sauces called mother sauces?

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 .

What are the 5 basic sauces?

What are the five mother sauces of classical cuisine?

  • 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. ...
  • Velouté ...
  • Espagnole. ...
  • Sauce Tomate. ...
  • Hollandaise.

What are the 5 modern sauces?

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 .

How many types of sauces are there?

There are over 50 different kinds of sauces used in cooking. However, the culinary arts refers to certain sauces as “mother sauces.” These mother sauces can be served as they are, or they can be used as a starting point for secondary sauces.

What are the 6 basic sauces?

6 Basic mother sauces and their derivatives

  • Béchamel Sauce. Derivatives of Béchamel sauce.
  • Espagnole sauce. Derivatives of Espagnole sauce.
  • Velouté Sauce. Derivatives of fish Velouté Sauce. ...
  • Tomato sauce. Derivatives of tomato Sauce.
  • Hollandaise sauce. Derivatives of hollandaise Sauce.
  • Mayonnaise sauce.

What are the 7 sauces?

THE SEVEN MOTHER SAUCES

  • Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter. …
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. …
  • Velouté …
  • Espagnole. …
  • Demi-Glace. …
  • Tomato. …
  • Hollandaise.

What is the five mother sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato . Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pasta

What is the origin of mother sauces?

The French mother sauces date back to the cornerstone work of Marie-Antoine Carême , a renowned 19th century chef. Carême created a vast repertoire of sauces - and each was a variation of four mother sauces.

What are the five mother sauces define and explain each sauces?

The Five Mother Sauces

These sauces are also collectively referred to in French as “sayces meres” or “grandes sauces.”Each sauce has a distinct characteristic: Béchamel sauce is white, veloute sauce is blond, Espagnole sauce is brown, Hollandaise sauce is buttery and tomato sauce is red

How would you describe a mother sauce?

A basic sauce that serves as a base sauce to use in making other variations of the original sauce . Initially perfected by the French, all sauces are now universally categorized into one of 5 groups of sauces serving as a base or foundation for others sauces and referred to as the Grand or Mother Sauces.