What are Mother Sauces? Meaning, Derivatives, Types, Name List

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Mother sauces were given by chef Auguste Escoffier in the 1800s. These days French cooking regularly utilizes this mother sauce. Any cook who needs to improve his cooking expertise should dominate all six mother sauces. In this article, we have discussed six mother sauces and their derivatives and the importance of sauce in food preparation.

► What are Mother Sauces?

Sauces are fluids, creams, or semi-strong food sources that add flavor and dampness to food. They additionally used to make food look seriously engaging. Sauces arrive in an assortment of tones and are either cold or hot.

There is a list of 50 various types of sauces utilized in cooking. Notwithstanding, the culinary expressions allude to specific sauces as “mother sauces.”

◉ Mother Sauces Meaning

  • Mother sauces refer to the base sauces from which most other sauces are made.
  • There are mainly six types of mother sauces, i.e. Bechamel sauce, Veloute sauce, Brown sauce, Hollandaise sauce, Mayonnaise sauce, and Tomato sauce

These mother sauces can be filled in as they are, or they can be utilized as a beginning stage for auxiliary sauces.

French food frequently utilizes mother sauces. Any cook who needs to upgrade their cooking abilities and work on the kind of their food should dominate these 6 mother sauces.

► Types of Mother Sauces

The different types of Mother Sauces and their derivatives are as follows;

  • Béchamel Mother Sauce
  • Mayonnaise Mother Sauce
  • Velouté Mother Sauce
  • Espagnole Mother Sauce
  • Tomato Mother Sauce
  • Hollandaise Mother Sauce

Now let’s discuss all these mother sauces and also derivatives of mother sauces in more detail.

1. Béchamel Mother Sauce

Otherwise called white sauce, béchamel comprises milk thickened with equivalent pieces of flour and spread. This spread and flour blend is known as a roux.

French students of history trust that Marquis Louis de Béchamel, the main Steward of King Louis XIV’s family, developed béchamel.

He thought of this white sauce while attempting to work on the flavor of dried cod. Other than fish, béchamel sauce is utilized in macaroni cheddar, vegetable preparation, and chicken pot pie.

Derivatives of Béchamel Mother sauces

A) Money sauce:

Béchamel sauce with parmesan cheddar, cream, and egg yolks.
Use: Fish, eggs, vegetables

B) Cream sauce:

Béchamel sauce with cream and margarine.
Use: Poached fish, Boiled vegetables

C) Onion sauce:

Béchamel sauce with cleaved onion, salt, pepper, and nutmeg.
Use: Roasted sheep and eggs.

D) Mustard sauce:

Béchamel sauce with cream, margarine, and mustard powder.
Use: Grilled herring.

E) Soubise sauce:

Béchamel sauce with onions, black pepper, and nutmeg.
Use: Egg and bubbled fish.

F) Parsley sauce:

Béchamel sauce with cream, spread, and cleaved parsley.
Use: Vegetables and bubbled egg.

G) Scotch egg sauce:

Béchamel sauce, blended in with hard-bubbled yolk, presented with pieces of egg white.
Use: Poached fish, Boiled fish, and egg.

H) Cardinal sauce:

Béchamel sauce with fish stock, truffle decrease, margarine, and cayenne pepper.
Use: For fish and fish.

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2. Mayonnaise Mother Sauce

Mayonnaise comprises oil, egg yolk, and vinegar or lemon juice. A French gourmet expert imagined this chilly emulsified sauce in 1756.

Mayonnaise is thick and smooth and utilized in an assortment of dishes including pasta servings of mixed greens, spiced eggs, and coleslaw. Individuals set this rich white sauce on their sandwiches and others use it as a plunging sauce.

Derivatives of mayonnaise Mother Sauces

A) Tartar Sauce:

Mayonnaise sauce with egg yolk, gherkins, and chives.
Use: Fried fish and shellfish.

B) Cocktail sauce:

Mayonnaise sauce with tomato ketchup, Worcestershire sauce, Tabasco, and lemon juice.

C) Thousand Island Dressing:

Mayonnaise sauce with boiled egg, ketchup, chopped gherkins, onion, paprika powder, and olives.
Use: Cold meat planning.

D) Andalouse sauce:

Mayonnaise sauce with tomato puree, green ringer pepper, and lemon juice.

Use: Served with cold meat.

E) Cream sauce:

Mayonnaise sauce with chives, tarragon, and spices.
Use: Salman and shellfish.

F) Gloucester sauce:

Mayonnaise sauce with harsh cream, lemon juice, and fennel powder.
Use: Cold meat.

3. Velouté Mother Sauce

Also Known as a sans dairy rendition of béchamel, velouté is a French word meaning velvet. Velouté is a stock that comes from the unroasted bones of chicken, and fish.

The meager sauce gets thickened with a roux. Generally served on poultry or fish dishes, velouté is likewise a most loved sauce for Swedish meatballs.

Derivatives of fish Velouté Mother Sauces

A) Shrimp:

Fish velouté Sauce with fish filet, cream, shell shrimp tail, and spread.
Use: fish and shrimp

B) Normande:

Fish velouté Sauce with mushrooms, shellfish, alcohol, fish filet, egg yolk, and cream.
Use: Fish and shellfish

C) Vin blanc:

Thin fish velouté Sauce with egg yolks, and spread.
Use: Fish

D) Diplomat:

Normande sauce with cold lobster, spread.
Use: Shellfish and fish

E) Nantua:

Fish velouté Sauce with loco fish.
Use: Fish and shellfish.

Derivatives of chicken Velouté Mother Sauces

A) Allemande:

Chicken velouté Sauce with egg yolks, mushroom, and lemon juice.
Use: Poached chicken.

B) Suprême:

Velouté Sauce with white wine, parsley, mushroom, yolks, and lemon juice.

Use: Fish and chicken.

C) Hongroise:

Chicken Velouté Sauce with paprika, wine.
Use: Poached chicken and escalopes of veal.

D) Ivory:

Supreme sauce with meat coat
Use: Poached chicken, bubbled chicken.

Derivatives of meat Velouté Mother Sauces

A) Caper sauce:

Mutton Velouté Sauce
Use: Boiled leg of sheep

B) Ravigote:

Velouté Sauce with white wine, shallot.
Use: Boiled meat and shellfish.

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4. Espagnole Mother Sauce

Otherwise called earthy-colored sauce, Espagnole is produced using an earthy-colored stock. Earthy-colored roux, mirepoix, and tomato puree are regularly added to this rich, full-bodied sauce.

Due to its solid taste, Espagnole is seldom utilized straightforwardly in food. All things being equal, this mother sauce is utilized to make an assortment of different sauces including lyonnaise sauce, mushroom sauce, and berry sauce.

Derivatives of Espagnole Mother sauces

A) Africaine sauce:

Espagnole sauce with tomatoes, onion ringer pepper, basil, thyme, and wine.
Use: Chicken or beef steak, sheep cleaves, and chicken.

B) Bourguignonne sauce:

Espagnole sauce with red wine and shallots.
Use: sautéed meat or poultry

C) Aux champignons:

Espagnole sauce with mushroom and nutmeg.

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5. Tomato Mother Sauce

When made as a mother sauce, pureed tomatoes are nothing similar to what you would anticipate. While there are tomatoes in it, the essential fixings are salt pork and roux.

Different fixings incorporate carrots, celery, garlic, and veal or chicken stock. The way to make this sauce is to stew it until it thickens. Pureed tomatoes taste scrumptious on pasta and breaded chicken.

Derivatives of tomato Mother Sauces

A) Bretonne:

Tomato sauce with slashed onion, white wine, spread, and hacked parsley.

B) Tomato chaud froid:

Tomato sauce with aspic jam.
Use: Cold chicken and egg.

C) Provencale:

Thinly pureed tomatoes with mushroom-slashed parsley.
Use: Egg, fish, and shellfish

D) Barbecue:

Tomato sauce with ketchup, vinegar, and honey.
Use: Grilled meat and poultry.

E) Italienne:

Tomato sauce with demiglaze, hacked shallot, mushroom, ham, and spices.
Use: Entree, sheep, liver.

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6. Hollandaise Mother Sauce

Made with egg yolks and explained spread, hollandaise sauce is regularly utilized as a garnish.

Hollandaise is a French word that signifies, “Dutch style,” which mirrors the significance of spread in Dutch cooking.

Most famous on eggs benedict, hollandaise is additionally utilized on salmon, chicken bosoms, broccoli, and asparagus.

Derivatives of hollandaise Mother Sauces

A) Mousseline:

Hollandaise with stiffly whipped cream
Use: Fish, egg, vegetables, and meat.

B) Maltaise:

Hollandaise sauce with squeezed orange
Use: Hot Vegetables

C) Noisette:

Hollandaise sauce with nut-brown cooked margarine.
Use: Poached salmon, natural products.

D) Bearnaise:

Hollandaise sauce with tarragon, chervil.
Use: Grilled fish, and meat.

E) Choron:

Bearnaise with tomato puree.
Use: Grill or saute meat.

F) Mustard sauce:

Hollandaise sauce with mustard.
Use: Meat and steaks

Importance of Mother Sauces in food preparation

  • Sauces improve the kind of food
  • A few sauces help in processing, similar to the mint sauce, and fruit purée.
  • It gives dampness to the food.
  • It adds tone to the food.
  • A few sauces are filled in as a backup.
  • Once in a while sauce gives the name to the dish. (whenever Madeira wine is added to the earthy-colored sauce it is called sauce Madeira).
  • Sauce upgrades the nutritious worth of the dish.