Mother sauces

In French cuisine, the mother sauces (French: sauces mères),

also known as grandes sauces or leading sauces, are a group
of sauce recipes upon which many other sauces – "daughter
sauces" or "small sauces" (French: petites sauces) – are
based. There have been different classifications of mother
sauces dating back to the 19th century.

Sauces considered mother sauces. In order

Béchamel,
espagnole,
tomato,
velouté,
hollandaise
mayonnaise.

The most common list of mother sauces in current use is

often attributed to chef Auguste Escoffier and based on those
presented in the 1907 English-language edition of his seminal
cookery book Le guide culinaire (A guide to modern cookery):
Béchamel sauce: White sauce, based on milk thickened with
a white roux.

Espagnole sauce: Brown sauce based on a brown stock

reduction, and thickened with brown roux. Ingredients
typically include roasted bones, bacon, and tomato (puréed
and/or fresh).

Velouté sauce: Clear sauce, made by reducing clear stock

(made from un-roasted bones) and thickened with a white
roux. Velouté is French for "velvety".
Hollandaise sauce: Warm emulsion of egg yolk, melted
butter, and lemon juice or vinegar.

The French editions of Le guide culinaire did not include

Hollandaise as a grande sauce,
Tomato sauce (sometimes "Tomate" or "Tomat"): As well as
tomatoes, ingredients typically include carrots, onion, garlic,
butter, and flour, plus pork belly and veal broth

But separately described

 mayonnaise—a cold emulsion of egg yolks with oil and
vinegar—as a mother sauce for cold sauces; this was not
included in the English edition.
Recipe’s :-
 BECHAMEL SAUCE: STEPS AND INGREDIENTS

You will need:

2 tbsp butter

2 tbsp all purpose flour

1 cup milk (room temperature or warm)

Salt and pepper to taste

To combine, follow these steps:

Add butter to a medium-sized saucepan and place over

medium heat. Allow to melt.
Sprinkle in flour and whisk constantly, scraping the bottom to
prevent burning. Allow butter and flour paste, a white roux,
to cook until butter is fragrant, and the smell of flour has
dissipated. It should be lightly golden in color.

Add milk slowly to the roux, whisking constantly until there

are no lumps. Let simmer to allow sauce to thicken to almost
desired consistency—sauce will thicken as it cools, so don’t
simmer too long. Remove from heat.

Optional: Strain sauce through a chinois or mesh strainer to

remove any clumps.

Season to taste. If sauce is too thick, add warmed milk and

whisk. If too thin, simmer longer.
Serve cooled or hot depending on recipe and preference.

 Making Espagnole Sauce – The Mother Sauce

Assemble the following ingredients:

8 oz clarified butter
8 oz flour

5 qt brown stock

8 oz tomato puree

1 bay leaf

½ tsp thyme

¼ tsp peppercorns

8 parsley stems

Fold the bayleaf, thyme, peppercorns, and parsley into

cheesecloth and tie tightly with string to make your herb
sachet.
In a deep, heavy saucepan over medium-high heat:

Heat the butter until it is frothy.

Gradually add the flour, stirring constantly with a wooden
spoon until it becomes a thick paste. This is your roux.

Lower the heat and let the roux cook for 5 minutes.

Using a whisk, gradually add the stock and tomato pureé,

stirring constantly to avoid lumps.

Bring to a boil, then immediately lower the heat to simmer.

Add the sachet of herbs and spices.

Simmer for about 1 ½ hours to reduce, skimming the surface

periodically.

Remove the sachet and strain through a fine China cap lined
with cheesecloth.

Season to taste.
You can freeze this base in small batches and keep it for up to
three months

 Making Velouté sauce gather the following

ingredients:

2 cups white stock

3 tablespoons butter

3 tablespoons flour
Salt and pepper to taste

First, create the roux. In a small saucepan, melt the butter on

medium heat until it is frothy. Add the flour and continue to
stir with a wooden spoon or whisk until the roux turns a pale
golden color.
Keep in mind that if you’re looking for a traditional blonde
Velouté you shouldn’t overcook the roux. It will continue to
darken and the flavor will change, as well.
Whisk in the stock in ½-cup increments until the mixture is
smooth. Then, add the desired amount of salt and pepper.
Bring the sauce to a boil, reduce the heat and let it simmer
for 20 minutes.
  Hollandaise Sauce :-

½ fl oz white vinegar
½ fl oz water
2 egg yolks
12 oz clarified butter (heated to 125 degrees Fahrenheit)
Lemon juice to taste
Cayenne pepper to taste.

Combine yolks, water and vinegar.

Cook quickly over a double boiler until yolks are lighter in

color and a ribbon consistency, then remove from heat.

Heat clarified butter to 125F.

Slowly add butter to yolks, whisking constantly. Add a few

drops of lemon juice is sauce seems to thick.

Season to taste with salt, cayenne and lemon juice.

Hot hold at 125F for 1.5 hours maximum.

 Tomato sauce:-

INGREDIENTS

8 cups (5 lbs) peeled, seeded and diced plum tomatoes

2 tablespoons extra virgin olive oil

4 cloves garlic, chopped

pinch crushed red pepper flakes

1 1/2 teaspoons kosher salt

black pepper, to taste

3 tablespoons chopped fresh basil

INSTRUCTIONS

To peel the tomatoes, bring a large pot of water to boil.

Slice an X on the bottom of each tomato.

When boiling, drop the tomatoes in the water to blanch 1 to

2 minutes, or until the skin cracks.

Quickly remove from the water and let them cool a few
minutes until they are cool enough to handle, the skin will
come right off.
Dice the tomatoes fine.

Heat the oil in a heavy pot over medium heat. When hot add
the garlic and saute until golden brown.

Add red pepper flakes and cook 1 minute. Stir in tomatoes.

Season with salt and pepper. Partially cover and cook low
heat 25 minutes.

Add the basil and remove from heat. I like it chunky, if you
like it smooth, you can puree part of the sauce after. Serve
over your favorite pasta.
  Mayonnaise :-

Ingredients:
6 egg yolks (these must be unblemished)
1 litre oil
10g fine salt
pinch ground white pepper
1 1/2 tbs vinegar (or its equivalent in lemon juice if the sauce
is required to be very white)

Method:
1) Whisk the yolks of egg in a basin with the salt, pepper and
a little of the vinegar or a few drops of lemon juice.
2) Add and whisk in the oil, drop by drop to begin with, then
faster in a thread as the sauce begins to thicken.
3) Adjust the consistency occasionally by adding the vinegar
or lemon juice.
4) Lastly add boiling water which is added to ensure that the
emulsification holds if the sauce is to be reserved for later
use.

 DERIVATIONS OF MOTHER SAUCES :-

Derivations of Béchamel

*Crème

*Mornay
*Soubise

*Ecossaise
*Nantua
 Derivations of Espagnole :-

 Demi Glace

 Poivrade
 Grand veneur


Bigarade

 Derivations of Velouté :-

 Allemande
 Poultry velouté
 Suprême

 Fish velouté
 Bercy

 Derivations of Hollandaise :-

 Béarnaise

 Foyot
 Paloise

 Derivations of Tomato
 Bolognaise

 Portugaise
 Milanaise
 Derivations of Mayonnaise:-

 Rémoulade
  Tartar Sauce
 Gribiche

 Samourai

Tools and equipment are used for making mother sauces:-

16 kitchen tools for your sauce toolbox

1. Hand blender
2. Splatter screen (To protect your walls from the hand
blender splatters.)
3. Fine mesh strainer (As used in the picture above for
straining cranberry ketchup.)
4. Quality stainless steel sauce pan (Never use aluminum. It
will alter the taste of your sauce.)
5. Silicone heat resistant spatulas
6. Steel whisks (Steel helps with emulsification.)
7. Gravy warmer (For the table.)
8. Food processor (Bye bye mortar and pestle.)
9. Sauce ladle (Necessary for transferring sauce.)
10. Wooden spoon (Don’t use a metal spoon in the sauce
pan.)
11. A few good sauce serving sets (Host a sauce and dip
party already.)
12. Double boiler (Don’t burn your sauces while keeping
them warm.)
13. Skimmer (Flat perforated spoon to skim fat that floats to
the top of your sauce.)
14. Fine grater (For zesting and more.)
15. Thermos (Keep cold sauces cold and warm sauces warm.)
16. Cast iron skillet (You want the bits from your meat and
veggie dishes to stick to the pan, so you can make a yummy
pan sauce.)
What is ment by stock:-

Stock, sometimes called bone broth, is a savory cooking

liquid that forms the basis of many dishes,
particularly soups, stews and sauces. Making stock involves
simmering animal bones, meat, seafood, or vegetables in
water or wine, often for an extended period of
time. Mirepoix or other aromatics may be added for more
flavor
How to make a stock :-5

Traditionally, stock is made by simmering various ingredients

in water. A newer approach is to use a pressure cooker. The
ingredients may include some or all of the following:
Bones: Beef and chicken bones are most commonly used; fish
is also common. The flavor of the stock comes from the bone
marrow, cartilage and other connective tissue. Connective
tissue contains collagen, which is converted into gelatin that
thickens the liquid. Stock made from bones needs to be
simmered for long periods; pressure cooking methods
shorten the time necessary to extract the flavor from the
bones.
Meat: Cooked meat still attached to bones is also used as an
ingredient, especially with chicken stock. Meat cuts with a
large amount of connective tissue, such as shoulder cuts, are
also used.
Mirepoix: Mirepoix is a combination
of onions, carrots, celery, and sometimes other vegetables
added to flavor the stock. Sometimes, the less desirable parts
of the vegetables that may not otherwise be eaten (such as
carrot skins and celery cores and leaves) are used, as the
solids are removed from stock.
Herbs and spices: The herbs and spices used depend on
availability and local traditions. In classical cuisine, the use of
a bouquet garni (or bag of herbs) consisting of parsley, bay
leaves, a sprig of thyme, and possibly other herbs, is
common. This is often placed in a sachet to make it easier to
remove once the stock is cooked.
Types of stocks :-
There are many types of stock:

White stock: A clear, pale liquid made by simmering poultry,

beef, or fish bones.

Brown stock: An amber liquid made by first

browning/roasting poultry, beef, veal, or game bones.
Fumet: A highly flavored stock made with fish bones.

Court bouillon: An aromatic vegetable broth.

Glace: A reduced stock with a jelly-like consistency, made
from brown stock, chicken stock, or fish stock.
Remouillage: A weak stock made from bones that have
already been used in another preparation. It is sometimes
used to replace water as the liquid used in a stock.
Bouillon: The liquid that results from simmering meats or
vegetables; also referred to as broth.

Parts of stocks :-
Stocks contain four essential parts: a major flavoring
ingredient, liquid, aromatics, and mirepoix:

The major flavoring ingredient consists of bones and

trimmings for meat and fish stocks and vegetables for
vegetable stock.
The liquid most often used in making stock is water.
What is mirepoix :-
Mirepoix: Aromatic Vegetables for Stock

Mirepoix (pronounced "MEER-pwah") is a combination of

chopped carrots, celery, and onions used to add flavor and
aroma to stocks. The usual proportions (by weight) for
making mirepoix are: 50% onions. 25% carrots.

What is bouquet garni :-

Using items that are usually thrown away—namely the tough
outer leaves of leeks—to encase fresh sprigs of flat-leaf
parsley, thyme and other aromatics. A bouquet garni—a
neatly tied bundle of parsley, thyme, and bay leaf—adds a
layer of herbaceous flavor to stocks, the first stage of
preparing a sauce.