• September 28 – Introduction to Mother Sauces
• November 16 – Entertaining at Home with Ease

Introduction to Mother Sauces

Mother sauces are the five basic sauces in French cuisine and are the foundation for numerous other sauces. The five mother sauces are Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, and Tomato Sauce. The base ingredients for these sauces are simple and consist of a liquid, a thickening agent, and flavoring ingredients.

We will also throw in a couple of extra’s we think are just as important.

Bechamél Sauce

Bechamél Sauce is a white sauce made from milk, butter, and flour. It is one of the most commonly used mother sauces and is the base for many creamy sauces. Bechamél Sauce is used in dishes like macaroni and cheese, lasagna, and gratins.

Velouté Sauce

Velouté Sauce is a sauce made from a light stock, like chicken, fish, or veal, and a blond roux. It is a delicate sauce that is used in dishes like chicken pot pie, seafood stews, and creamed vegetable soups.

Espagnole Sauce

Espagnole Sauce, also known as brown sauce, is a rich and dark sauce made from beef or veal stock, mirepoix (a combination of diced onions, carrots, and celery), and tomato paste. It is a base for many other sauces, such as demi-glace, bordelaise, and sauce chasseur.

Hollandaise Sauce

Hollandaise Sauce is a creamy and tangy sauce made from egg yolks, butter, and lemon juice. It is a classic sauce for eggs benedict, asparagus, and fish dishes.

Tomato

The tomato is a great part of basic sauces to keep around

Mayonnaise Sauce

Mayonnaise Sauce is a cold emulsion sauce made from oil, egg yolks, vinegar, and mustard. It is used as a dressing for salads, sandwiches, and as a dip for fried foods.

Vinaigrette