Did you know that there are 5 types of basic sauce, also called “mother sauces,” from which almost all other sauces in French cuisine are derived? Béchamel, espagnole, velouté, hollandaise and tomato.
Five Mother Sauce of French cuisine has inspired chefs and food enthusiasts worldwide, thanks to its traditions, the way it is prepared, and the techniques used in the kitchen.
Whenever you go to any restaurant and see sauces on the menu, such as Pomodoro, Madeira, Mornay, Béarnaise, and Demi-glace, among others, know that they are variations of the 5 mother sauces of classic French.
Author Paulo Daumas: Gastronomy Specialist
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