mother sauce
Base for derivatives
A mother sauce is one of the foundational sauces in classical French cuisine from which other sauces derive.
The traditional five are béchamel, velouté, espagnole, hollandaise, and tomato.
Each serves as a base that transforms into dozens of derivative sauces through added ingredients: Mornay is just béchamel with cheese.
The term extends loosely to any base preparation in a culinary tradition.
Milk-thickened flour sauce
- veloutéStock-based white sauce
- espagnoleStock-thickened classic sauce
- tomatoRed culinary fruit
- hollandaiseEmulsified butter-egg sauce
mornay · allemande · béarnaise · aurora · chasseur · bordelaise · cardinal · mushroom
Pioneering French culinary master
- FrenchOf or from Paris's nation
- classicalOf ancient Greece/Rome
- brigadeLarge military unit
- culinary schoolInstitution for chef training
foundation · base · repertoire · gastronomy · haute cuisine · codification · methodology · canon
béchamel
Milk-thickened flour sauce
hollandaise · mornay · allemande · béarnaise · aurora · chasseur · bordelaise · cardinal · mushroom · cheddar
Escoffier
Pioneering French culinary master
culinary school · foundation · base · repertoire · gastronomy · haute cuisine · codification · methodology · canon · apprenticeship
roux
Cooked fat-flour paste
- thickenerSubstance adding viscosity
- emulsionBlended immiscible liquids
- reductionMaking something smaller
liaison · simmering · whisking · infusion · binding · saucepan · whisk · straining · seasoning · tempering
butter
Solid fat from cream
cream · egg yolk · shallot · wine · vinegar · mirepoix · bouquet garni · nutmeg · bay leaf · peppercorn
mother saucebéarnaise
Tarragon-flavored emulsion sauce
mornay · bordelaise · chasseur · pan sauce · mushroom sauce
mother, sauce, motherhood, sauces, sauced, maternity, saucing, maternally, sauciness