What are the 5 sauces in French cooking?

What are the 5 sauces in French cooking?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

What is the 5 mother sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What does Espagnole taste like?

The Espagnole or brown sauce is a mother sauce. It is a full-bodied and rich sauce, but neutral in flavor. It is made from a brown stock of which brown roux, mirepoix and tomato puree are added. An espagnole is almost always used to produce a demi-glace.

What is veloute sauce?

A velouté sauce (French pronunciation: ​[vəluˈte]) is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.

What does tomato sauce mean?

Noun. 1. tomato sauce – sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta. pasta sauce, spaghetti sauce – any of numerous sauces for spaghetti or other kinds of pasta.

What is the difference between Espagnole and demi glace?

Demi-glace is French for “half glaze”, which is by definition a mixture of half brown stock and half espagnole sauce that reduced by half. Because the demi-glace creates a much richer, more flavorful base, it produces much finer derivative sauces than those made from an espagnole (brown sauce).

Which small sauce is made from Espagnole?

Small espagnole sauces: Bordelaise (dry red wine, shallots, demi-glace). Chasseur or Hunter's (mushrooms, shallots, white wine, demi-glace, tomatoes). Chateaubriand (dry white wine, shallots, demi-glace, lemon juice, cayenne pepper, tarragon). Poivrade (vinegar, white wine demi-glace, peppercorns).

What is the main difference between demi glace and Espagnole sauce?

Sauce espagnole and demi-glace are both rich brown sauces, but the latter is a derivative of the first. After a sauce espagnole has been made, it can then easily be used in a 1:1 ratio with brown stock, then reduced by half and finished with sherry wine—resulting in an intensely flavored demi-glace sauce.

What is tomato sauce made of?

A tomato-based sauce containing tomato puree, diced tomatoes, and bell peppers (red, yellow, and green), with the seeds included. It is seasoned with fresh garlic, basil, oregano, paprika, cajun seasoning, crushed red pepper, parsley, olive oil, and possibly some additional seasonings.

What are the ingredients of veloute sauce?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

How do you pronounce Espagnole sauce?

The Espagnole Sauce (pronounced: ehs/pah/nyohl) is a build up of the first two sauces in our “Mother Sauces” series, the Bechamel and the Veloute.

How do you make brown sauce from scratch?

The most common use for Espagnole sauce is to turn it into demi-glace sauce; which is used as a way to finish other sauces to give them a flavor boost. It can keep in your fridge up to 6 months and can elevate your cooking from bland to brilliant.

What is mother sauce?

In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients.

What is demi glace made of?

Demi-glace is a rich brown sauce in French cuisine, traditionally made by combining one part brown stock and one part Espagnole sauce (or sometimes called brown sauce) and slowly reducing by half. It is used as a sauce itself or as a base for other sauces.

How do you make hollandaise sauce from scratch?

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

What is bechamel sauce used for?

A white sauce made with a butter, flour and milk base, it's a creamy key to holding together some of our favorite dishes — especially lasagna, gratins, scalloped potatoes and mac and cheese. From traditional French cuisine, béchamel sauce is a staple both on its own and as a base for other, more complex sauces.

What are some derivatives of tomato sauce?

Derivatives of Tomato Sauce Sauce Portugaise Tomato sauce + meat glaze + chopped onions + concassed tomatoes + garlic + salt + sugar + chopped parsley. Sauce Creole Tomato Sauce + reduction of (white wine + garlic + onion) + Cayenne pepper + strip of red peppers.

What thickening agent would you use to make Espagnole?

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper.

How do you make a roux with flour and butter?

Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing. For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color. Add remaining liquid and seasonings, simmer a couple of minutes.

What is Espagnol?

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

What constitutes a sauce?

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.

What is stock cooking?

Stock in cooking (cuisine) is a liquid flavoring base for soups and sauces. It is a flavoured liquid preparation, and is the basis of many dishes. A stock is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine. mirepoix or other aromatics are added for more flavour.