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The mother sauces

Posted by: UK Recipes, September 10, 2009 at 22:55

The mother sauces

In classical French cookery all sauces were based on 4 families which were called "mother" sauces. In the 18th Century the 4 families were:

  • Béchamel, based on milk, thickened with a white roux.
  • Espagnole, based on a brown beef or veal stock (usually veal), thickened with a brown roux.
  • Velouté, based on a white stock such as chicken, vegetable or fish and thickened with a blonde roux.
  • Allemande, based on a velouté but thickened with a liason of egg yolks and cream.

Most sauces served nowadays are variants of one of the above mother sauces. Mother sauces are usually not served as they are - they have additional ingredients added to make new sauces. For example, Bechamel becomes Sauce Mornay by the addition of Gruyère or other cheese, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow.

1 Comment(s)

Ben, September 10, 2009  at 22:58

Nice article

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