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French cuisine builds complex sauces from five mother bases
Béchamel velouté espagnole sauce tomate and hollandaise form the French foundation
Codified by Auguste Escoffier in the early twentieth century, the five mother sauces form the cornerstone of classic French cuisine. Béchamel uses milk thickened with white roux, while velouté uses light stock and espagnole uses dark brown stock. Sauce tomate relies on tomatoes and roux, whereas hollandaise is an emulsion of egg yolk and clarified butter.
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Tags: sauces, french cuisine, technique
French cuisine builds complex sauces from five mother bases: the short answers
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- Béchamel velouté espagnole sauce tomate and hollandaise form the French foundation. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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