This document discusses mother sauces in French cuisine. It defines what a sauce is and lists common thickening agents like roux. The 5 mother sauces are described as bechamel (white sauce made with milk and white roux), veloute (made with stock and blond roux), espagnole (brown sauce made with brown stock and roux), tomato sauce, and hollandaise (emulsified egg yolk and butter sauce). Derivatives of each mother sauce are provided that expand their uses.

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Mother Sauces

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What is a
Sauce ?
⦿ Moist liquid component
served with the dish.
⦿ Adds contrasting and
complementary flavors.
⦿ Adds to the texture and
enhances the taste.
⦿ Adds visual interest to
the dish.

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ThickeningAgents
⦿ Roux- Refined flour cooked with
equal quantity of butter. Types are
White, Blond and Brown roux.
⦿ Slurry- Cornstarch with water.
⦿ Beurre Maine- Equal parts of
flour and butter kneaded
together
⦿ Laison – One part egg yolk and three
parts cream.
⦿ Butter – Also adds shine.
⦿ Blood

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Bechamel
 ⦿Commonly known
as white sauce.
 ⦿Made with one
parts of white roux
and 10 parts of
milk.
 ⦿Made first by
Louis de
Behcamel, chief
steward of King
Louis XIV.

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Veloute
 Literally means
velvet.
 Made with
blond roux and
white stock
(Chicken, Fish
or Veal)
 Very light and
blond color.

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Espagnole(Brown
sauce)
Means Spanish.
Dates back to the
18th century.
Finest ham and
tomato was said to
come from Spain.
Thickening rich
brown stock with
brown roux.

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Tomato Sauce
 Traditional French
tomato sauce is
thickened with butter
roux.
 More commonly
associated with Italian
cuisine.
 French recipe includes-
Tomato concasse, pork,
vegetables, thickened
with roux.

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Hollandaise(Dutch
Sauce)
 Warm, emulsified sauce.
 Based on egg yolks and
butter.
 In French it means
Dutch style.
 Since the sauce is
heavy, it is served in less
quantity and used
primarily as a topping
sauce.

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Mayonnaise
 A cold emulsified sauce
based on egg yolks.
 Constitutes of egg
yolks, oil, vinegar or
lemon juice.
 If not handled well, it
can curdle.
 Very popular dipping
and spreading sauce.

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z Derivatives

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Bechamel
Mornay (cheese sauce) Bechamel + Grated gruyere + liason
Crème ( cream sauce ) Bechamel + fresh cream
Oignons ( onion sauce) Bechamel + fresh cream
+ chopped onions
Indienne (curry sauce ) Bechamel + cooked curry powder +
onions
+ chopped tomatoes.
Allemande (mushroom
sauce)
Velouete + chopped mushroom +
liason
Supreme( strained
mushroom)
Veloute simmered with chopped
mushroom and strained + liason
Aurore ( Tomato) Veloute + cooked and simmered
tomato puree
Cardinal (seafood sauce) Veloute + lobster butter + fresh cream
Veloute

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Espagnole
Demi- Glaze ( jus) Equal parts of brown sauce + brown
stock reduced to half
Bigararde ( orange ) Demi- glaze + reduced red wine and
orange juice + red current jelly
Daible ( devil sauce ) Demi- glaze + reduced white wine +
cayenne pepper
Madiera ( wine sauce ) Espagnole + madiera wine
Maltaise ( orange ) Hollandaise+ juice of blood
orange+ orange zest
Mousseline ( cream sauce ) Hollandaise + whipped double cream
Moutarde ( mustard sauce ) Hollandaise + dijon mustard
Choron ( tomato sauce ) Bearnaise + cooked tomato puree
Hollandaise

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Mayonaise
Tartare Mayonaise + chopped
gherkins + chopped capers
+ chopped herbs
Thousand island Tartare sauce + ketchup
Cocktail Mayonnaise + chopped shallots +
ketchup
+ brandy + cayenne pepper
Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped
cream
Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves