What are the five basic sauces?

The five basic sauces, also known as the "mother sauces," are foundational culinary preparations that serve as the building blocks for countless other sauces. These essential sauces are béchamel, velouté, espagnole, hollandaise, and tomato sauce. Béchamel is a white sauce made with milk and white roux, perfect for dishes like macaroni and cheese. Velouté is a velvety sauce made from white stock and a blonde roux, often used with chicken or fish. Espagnole, or brown sauce, is a rich, slightly sweet sauce made with veal stock and tomato puree, ideal for meats. Hollandaise is a creamy, tangy sauce made with egg yolks and butter, beautifully accompanying dishes like eggs Benedict. Finally, tomato sauce is a versatile, flavorful sauce made with tomato puree, garlic, and various herbs, suitable for pasta, pizza, and countless other dishes.

This mind map was published on 16 August 2023 and has been viewed 101 times.