Mother Sauces

6 Mother Sauces (Auguste Escoffier)

          1.Béchamel – milk-based sauce, thickened with a white roux2.Espagnole – a fortified brown veal stock sauce3.Velouté – white stock-based sauce, thickened with a roux or a liaison (a mixture of egg yolks and cream)4.Hollandaise – an emulsion of egg yolk, butter and lemon or vinegar5. Mayonnaise:an emulsion of egg & butter (cold)

              6.Tomate – tomato-based.

BECHAMEL:

White sauce•made with a roux of butter and flour cooked in milk•Base for other sauces:
–Béchamel + Gruyère and Parmesan cheese = Mornay sauce (seafood, vegetables)–Béchamel + heavy cream = Crème sauce–Béchamel + mustard seeds = Mustard sauce (meats, cheeses)–Béchamel + crayfish + butter + cream = Nantua sauce–Béchamel + onion puree = Soubise sauce (roasted meats, game, poultry, vegetables)

ESPAGNOLE:

   Brown sauce.

•Dark brown roux with veal stock/water and browned bones, beef, vegetables, seasonings and tomato paste added toward the end.

•Strong taste

•Not used directly on the food .

ESPAGNOLE DERIVATIVES:

•Sauce Africaine (steak, chops, chicken)

•tomatoes, onion, bell pepper, herbs, red wine

•Sauce Bigarade (duck)

•bitter orange

•Sauce Bourguignone  (sauteed meat, poultry)

•red wine, onions/shallots, bouquet garni (parsley, thyme, bay leaf)

•Demi –glace (meat, poultry)

•chicken/beef stock

•Sauce au Champignon (meat, poultry)

•Mushroom, crème

VELOUTE:

•Light stock (fish/chicken) thickening with white/bronze roux and seasoning with salt and pepper.

VELOUTE DERIVATIVES:

•Albufera Sauce (poultry)

–Meat glace

•Allemande sauce (veal, chicken, egg, vegetables)

–A drop of lemon juice, egg yolk, cream

•Aurore (egg, fish, chicken, vegetables)

–Tomato puree

•Hungarian (sauté chicken)

–Onion, paprika, white wine.

HOLLANDAISE:

•A light yellow, smooth, creamy sauce

•An emulsion of egg yolk and liquid butter, seasoning with lemon juice/vinegar, salt and white pepper

•Common Dish

üEgg Benedict

üAsaparagus

üPotatoes

HOLLANDAISE DERIVATIVES:

•Sauce Béarnaise (steak)

–White wine vinegar instead of lemon

–Herbs: shallot, chervil, peppercorn, tarragon

•Sauce Bavaroise (lamp)

–cream, horseradish, and thyme

•Sauce Dijon (vegetables, fish, grilled chicken)

–Dijon mustard

•Sauce Maltaise (asparagus, broccoli)

–Orange zest, juice of blood orange

•Sauce Crème Fleurette (chicken, fish)

–Fresh cream