Name the 5 "mother Sauces" in cooking?
these 5 sauces will make most any sauce.
Answers:
Demi-glace
veloute
Bechamel
Tomato
Hallandaise
Other Answers:
Brown sauce
Bechamel sauce
Veloute sauce
sauce espagnole
and thats all i remember.
lime
soy
tomato
hotpepper
sweet Bechamel (White Sauce made with milk and roux)
Veloute (White Sauce made with white stock and roux)
Espagnole (Brown Sauce made with brown stock and roux)
Tomat (Tomato Sauce)
Hollandaise (Egg yolks and butter) Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette. (Tomato is considered to be among the 5 mother sauces, however, it actually came about later...although it certainly has earned the title since it is the base for a large variety of sauces in today's cookery.)
Source(s):
http://www.cooksrecipes.com/tips/mother-sauces.html
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