Frequently Asked Questions
QUESTION:
What are the five mother sauces of cooking?
ANSWER:
The answer to what the five mother sauces are has changed with the times. Originally, 19th century French chef, Antonin Careme, classified sauces into five categories, they were:
- Allemande, based on stock with egg yolk and a hint of lemon juice
- Béchamel, based on flour and milk
- Espagnole, based on brown stock (beef, etc.)
- Velouté, based on a light broth (fish, chicken, or veal)
- Vinaigrette
In the early 20th century, French chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomato. They are:
- Béchamel
- Espagnole
- Hollandaise and mayonnaise (replacing Allemande)
- Velouté
- Tomato sauce
For more information regarding the mother sauces, read my article, The Five Mother Sauces, which includes recipes for the sauces.
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