Mother Sauces
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demi-glace or brown; 2. Velouté or blond; 3.
Mother Sauces - The five most basic sauces that every other sauce is based upon.
Mother sauce: a basic sauce from which other sauces are made. Called the mother sauce, which are bechamel, veloutes, espagnole, fond lie, tomato sauce, hollandaise, and béarnaise.
Mother Sauces - Also called "Grand Sauces." These are the five most basic sauces that every cook should master.
Mother sauce: See grand sauce.
Mousse (Fr.): A dish made with beaten egg whites and/or whipped cream folded into a flavored base appareil; may be sweet or savory.
Espagnole sauce: one of the mother sauces that are the basis of sauce-making in classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today.
Vanilla Sauce: Vanilla sauce is considered a "mother sauce" in pastry. It is used as the base in many creams, mousses, ice cream and desserts. It is sometimes referred to as - crème anglaise, custard sauce and English crème/sauce.
It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable oils, or lard are common fats used.
Meaning: a derivative of the hollandaise mother sauce. It is prepared by adding a tarragon reduction to hollandaise. Bearnaise must be kept on or near heat or it will separate and break down. Often served on Filet Mignon.
Source: UNLV Prof.
Béchamel, or "white sauce" as it is often referred to in America, is one of the French mother sauces and a valuable weapon for any cook to have in his arsenal.
veloute sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux.
Grand sauce - (or Mother sauce). One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, veloute, béchamel, hollandaise, and tomato.
Brown Sauce & Demi Glace - one of these depending on who you speak with is one of the 5 Mother Sauces for making classic French sauces. Learn how to make these and you can really elevate your culinary skills.
Béchamel Sauce - This is a white sauce made with milk or cream and thickened with a roux. Béchamel sauce ( A Grand or Mother Sauce is used as a base "for other secondary - more complex sauces, though it can be used alone for binding or moistening.
A velouté sauce is an adaption of Béchamel sauce (or white sauce), and is one of the classic mother sauces of French cuisine.
Béchamel sauce, also called white sauce, is an ancient European sauce, at least 300 years old. It frequently forms the base for other sauces, and is called by the French a mere or mother sauce.
 See also: Cooking, Sauce, Season, Flavor, Roux
  
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