mother sauce

"How am I going to make the fifth mother sauce?"

And, he added, "they didn't get to be mother sauces by being substandard products."

It has as its base the mother sauce (or leading sauce) velouté.

Hollandaise is one of the five mother sauces in French haute cuisine.

In French cooking, there are five "mother sauces" from which all sauces emanate.

Being a mother sauce, hollandaise sauce is the foundation for many others made by adding or changing ingredients.

The basis for his style of cooking came from his sauces, which he named mother sauces.

In the early 20th century, the chef Auguste Escoffier updated this classification to five mother sauces.

Hollandaise is the most familiar of classic French mother sauces, a stalwart of brunch menus everywhere.

Clearly, chefs are acknowledging that the mother sauces codified by Carême dominated cooking for centuries for a reason.

Most sauces commonly used in classical cuisine are derivatives of one of the above mentioned mother sauces.

Carême's four mother sauces were:

The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.

Sauce Albuféra) is a minor sauce whose mother sauce isn velouté.

A sauce which is based on one of the mother sauces is sometimes called a small sauce, minor sauce, or secondary sauce.

It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne.

Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier.

Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make small (derivative) sauces.

There were the so-called mother sauces from which nearly 200 preparations were derived, including bigarade, bearnaise, bordelaise, hollandaise, chasseur and lyonnaise.

Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.

In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (Also called grandes sauces).

It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.

He developed basic sauces, his 'mother sauces'; he had over a hundred sauces in his repertoire, based on the half-dozen mother sauces.

Sauce Tomate, tomato-based A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce."

He is credited with creating the standard chef's hat, the toque; he designed new sauces and dishes, he published a classification of all sauces into groups, based on four mother sauces.