Béchamel, velouté, espagnole, hollandaise, and tomato sauce are the five mother sauces. Each sauce is prepared using a particular method and combination of ingredients, and each has a unique flavor profile.
A roux and chicken or fish stock are combined to create velouté, a light-colored sauce. It frequently appears in recipes like poached fish or poultry because of its delicate flavor.
Brown roux and beef or veal stock are used to make espagnole, sometimes referred to as brown sauce. It frequently appears in meals like pot roasts and beef stews because of its deep, rich flavor. Egg yolks, butter, and lemon juice are combined to create the buttery, tart sauce known as Hollandaise. It frequently goes with asparagus or eggs Benedict.
There are many other sauces that are worth discovering, even though the mother sauces constitute the cornerstone of French cuisine. Aioli (garlic mayonnaise), chimichurri (an Argentinean herb sauce), and salsa verde (an Italian green sauce) are a few good sauces.
Sugo or salsa are the Italian words for sauce. In Italian cooking, there are numerous varieties of pasta sauces, such as marinara (based on tomatoes), carbonara (egg and bacon), and pesto (basil and pine nuts).
The five mother sauces are the cornerstone of French cooking and provide a plethora of options for preparing delectable dishes. Even while they might at first seem difficult, anyone can become an expert sauce maker with enough practice and experimenting. Additionally, there are countless varieties and modifications of French cuisine to study, so there is always something fresh to learn.