Five mother sauce

       

       MOTHER SAUCE

Mother sauce

So today in this post we will learn –

•what is sauce
•What is mother sauce
•Five mother sauce name
•Five mother sauce recipe
•Five mother sauces common uses
•Derivatives of five mother sauce
•what is roux

So first we will know 

What is sauce :

Sauce is a hot or cold liquid item,that you eat on or with food sauce gives flavour, moisture,and colour to the food.

Then is the question is what is mother sauce

Mother sauce :

All the sauces are categorised into five main sauce and from here all the rest of the sauce is made.

Five mother sauce name:

1. Bechamel sauce
2. Tomato sauce
3. Espagnole sauce
4. Veloute sauce
5. Hollandaise sauce

So these five sauce are called five mother sauce and from these five sauce,all the rest of the sauces are made.each of five mother sauce has their derivative sauces.

What is roux: 

Roux is a smooth texture of cooked fat (butter) and flour.if we make a roux we will need equal amount of fat(butter) and flour. Basically roux is thickening agent.we use it to thicken sauce,soup and stew.

Now you are wondering why I am talking about roux.

The reason is roux is a very important thing when you make a sauce it thicken the sauce.

I hope you all understand about roux. So from now when I will talk about butter and flour you would think it was roux.

Now we will know five mother sauces recipe and their derivatives.

1.BECHAMEL SAUCE :

Bechamel sauce

Bechamel sauce or white sauce it is one of simple or easy to make.if we want to make it,we need butter, flour (roux)  and milk.

Ingredients: 

• Roux

• Dairy (milk)

Preparation method:

Collect the all ingredients before you make white sauce or bechamel sauce.First we need a saucepan ,then put the butter in the saucepan and let it melt when its completely melted add flour and stirring constantly, make it like a paste but don’t let it brown. When the bubbles comes out from the texture add the warm milk and continue stirring , when its become thick low the flame and add salt, pepper. And  stiring 3-4 minutes more. Then remove the saucepan from heat and let it cool and then use or receive it.

So this is how the becham or white sauce is made,you can receive it with macaroni cheese, vegetable bake, Mornay sauce etc.

Common uses -  croque madame.

Derivatives sauce- 

• cream

• Mornay

• Nantua

• soubise

2.TOMATO SAUCE :

tomato sauce

Tomato sauce is a type of sauce that is everyone’s favourite.

Ingredients:

• Tomato

• chilly powder

• onion

• sugar

• salt

• viniger

Preparation method:

First when you going to make tomato sauce you have to ready your mise en place. 

First we need a pan ,then put all chopped tomatoes (roughly cut) in to the pan,then add some water and let it boil after few minutes when its completely boiled then remove the pan from heat and strain all tomatoes. Then blend the all tomatoes and make a puree and then again strain the puree and discard all seeds of tomatoes. When our puree is ready, Put this puree in q pan and continue stirin on medium high flame. After 5-6 minutes when bubbles comes out from the puree then add salt ,then add sugar,and viniger then mix it means continue stiring after 4-5 min add chilly powder for colour.and continue stiring after few minutes remove the pan from heat and let it cool.

Interesting fact is you can store it for a month.so this is how our tomato sauce is made

Common uses: pasta

Derivative sauce-

• Spanish

• Portuguese sauce

3.ESPAGNOLE SAUCE:

espagnole sauce

Espagnole sauce is called as brown sauce.espagnole sauce is made from brown stock and brown roux

Ingredients:

• brown stock

 • brown roux

Common uses : Roasted leg of lamb

Derivative sauce :

• sauce africaine

• sauce bigarade

• sauce chasseur

4.VELOUTE SAUCE :

Veloute sauce is one of the important sauce of five mother sauce.and its easy to make 

Ingredients: 

• stock

• roux

Preparation method:

First we need a saucepan then add butter in in the saucepan and let it melt.when butter fully melt add flour in the butter and mix each other and make roux. When roux is ready then add little bit of stock(chicken,fish,veg its depend where you use veg dish or non veg. Dish) then stir and let it boil for few min ,when bubbles comes out from the texture then again some stock and stir and like this way make a smooth texture then add salt and pepper as per taste. After few minutes remove it from heat and let it cool.

We can receive it with seafood dishes

Common uses- Roasted chicken or potatoes

Derivative sauce : 

• sauce supreme

• aurora

• sauce normande

5.HOLLANDAISE SAUCE:

hollandaise sauce

Ingredients: 

• Butter

• Egg yolk

Preparation method:

Hollandaise sauce is most important sauce and be careful when you make Hollandaise sauce.

Collect the all ingredients before you make hollandaise sauce. First we need a bowl and then put egg yolk and lemon juice in to the bowl. And then whisk it, until mixture is thickened and then place the whole bowl over a saucepan and the saucepan need to have respectable amount of water and the water should not touch the bowl . And then continue to whisk rapidly ,and then add melted butter slowly slowly in this texture and whisk until it become a smooth creamy texture and be careful the heat should be low otherwise the eggs will scramble. Then remove it from the heat.

We can receive it with egg Benedict 

Common uses- Egg benedict

Derivative sauce :

• sauce foyot

• sauce choron

• sauce paloise

So these are the five mother sauce,and their recipe and preparation method. I hope you all understand.  I have shared all my knowledge about mother sauce with you all, Suggest  me if there is any mistake.

Thank you.

By. Lunatic Cook