Sauces are an indispensable element of classic French cuisine. Marie-Antoine Carême (1783-1833) divided french sauces into four mother sauces: béchamel, allemande, espagnole and velouté. Escoffier (1846–1935) edited these mother sauces and added a new sauce between them. As a result, there are 5 mother sauces in gastronomy and all the remaining sauces are formed by diversifying these 5 mother sauces. These sauces are: béchamel, espagnole, velouté, hollandaise and tomato sauce.
Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. They are mixtures in liquid or semi-solid form used during the service of food. The most important sensory qualities of sauces are color, luster, aroma, taste, texture and viscosity.
What are sauces used for?
- It provides additional flavor to the food.
- Sauce gives color and quality to the food.
- It increases the nutritional value.
- It facilitates digestion.
1. Béchamel Sauce
Béchamel, is made by gradually adding milk to a mixture of butter and flour in equal parts. You can use this sauce for meat, chicken, fish and vegetable dishes. I am sure you will love it especially when you use it in lasagna, meat and chicken sautés.
2. Espagnole Sauce
Another name for Espagnole sauce is brown sauce. You can choose it for meat dishes. This sauce features a mixture of carrots, celery, and onions and broth. In addition to these intense flavors, you can add tomato sauce and spices.
3. Velouté Sauce
Velouté sauce is similar to bechamel sauce. The only difference is that you use meat or chicken stock instead of milk.
4. Hollandaise Sauce
Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. Moreover, you can easily reach the ingredients you will use while making it: plain oil and egg yolk.
5. Tomato Sauce
It is the most common and most preferred sauce. You can choose it for pizza, pasta, vegetable and meat dishes.
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