How are the five basic French sauces prepared?

The five basic French sauces, also known as the "mother sauces," are Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each sauce serves as the foundation for numerous other sauces and dishes. Béchamel sauce is made by whisking together flour and butter, followed by slowly adding warm milk to create a smooth and creamy sauce. Velouté sauce is prepared by combining a white or blond roux (a mixture of flour and fat) with a light stock such as chicken, fish, or veal. Espagnole sauce is made by simmering a rich brown stock with a mirepoix (a mixture of diced onions, carrots, and celery), tomatoes, and brown roux. Hollandaise sauce is created by whisking together egg yolks and lemon juice, then slowly incorporating melted butter to form a rich and tangy sauce. Lastly, Tomate sauce is prepared by sautéing onions, garlic, and tomatoes in oil or butter and then blending them into a smooth sauce. These basic French sauces showcase the versatility and culinary prowess of French cuisine.

This mind map was published on 16 August 2023 and has been viewed 97 times.