The 5 Mother Sauces

The 5 Mother Sauces

In the culinary world, sauces are everything. They are a flavor delivery system that enhances any dish. All of the sauces there ever was can be traced back to their basic sauces. These basic sauces are what the culinary world known as the 5 Mother Sauces. The 5 Mother sauces are Béchamel, Velouté, Espagnole, Hollandaise and Tomato. Under the 5 Mother sauces, you will find what is called Sister sauces, which are the common variations for each type of Mother sauce.

BéChamel

Béchamel is your basic white sauce. Don’t get it confused with making Alfredo sauce. What makes béchamel and Alfredo different is what it is used to thicken it. Béchamel uses butter and flour, which makes a roux, and then milk is added until the desired thickness is achieved. Alfredo does not use flour but instead, cheeses like Parmesan is added then the milk is sauce is reduced for thickness.

Béchamel is a great sauce to use if you are looking to make your next great Mac ‘n Cheese creation. By using one Béchamel’s sister sauce, Cheese Sauce, you can make any type of Mac ‘n Cheese you would like.

Velouté

Velouté is a light-colored cream sauce that is make with a white stock, such as chicken or fish, with a blonde roux. Neutral in flavors, Velouté can be changed to fit your dishes needs. Most dishes that use Velouté are in most chicken dishes as well as in creamy soups like cream of mushroom or cream of broccoli.

Espagnole

Espagnole is a dark cream sauce made with brown stock, a mirepoix (onions, celery and carrots), tomato paste and a brown roux. You would want to use this sauce to enhance the flavors of your red proteins, your beef or venison. You can make a secondary sauce known as a Demi-glaze. A Demi-glaze is taking equal parts Espagnole and brown stock then reducing it down to produce a rich and deeply flavored sauce.

Tomato

Tomato Sauce is made by simmering tomatoes with aromatics, such basil, pork belly and a roux for thickening. This kind of sauce, you can find it on pasta or on pizza.

Hollandaise

Hollandaise is sauce that is made with egg yolks and a type of acid, either with a white vinegar or lemon juice and emulsified with clarified butter. This sauce is most popular with Eggs Benedict, but you can use this sauce on the delicate dishes. Some other ideas to use this sauce on is salmon or some vegetables.