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The Five Mother Sauces

Updated on June 19, 2013

The Mother Sauce Rap....too cute

An Intro To The Sauces

Sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. But today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods.Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless aray of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.

Béchamel

The Béchamel sauce is also reffered to as a basic white sauce. This sauce is great for making cheese based sauces. This sauce is very easy to make and is the absolute best for making a great Mac & Cheese. Here's the general idea on how to make this sauce. I will not give exact measurements so that you may adjust it to the amount you see fit.

  1. In sauce pan add milk and and onion cloute
  2. Allow milk and onion to simmer
  3. While milk simmers. begin to make a light or blanc roux ***Important*** Remember it is easier to thin a sauce than to thicken so it is ok if you make too much roux.
  4. Remove milk from the heat and remove the onion from the milk.
  5. Begin to temper milk into roux wile wisking briskly.
  6. Bring sauce to a boil than a simmer
  7. Season with white pepper and salt to taste.

Velouté

The Velouté sauce is a white sauce using stock and is great sauce for meat. This is very easy to make. The key is when using this sauce you want to pair it with the same meat as the stock you are using.So remember beef with beef, chicken with chicken and fish with fish.

  1. Make your roux
  2. Slowly add your stock while whisking briskly.
  3. Bring to a boil.
  4. Simmer
  5. Salt and pepper to taste.

Espagnole

The Espagnole sauce is a brown sauce. This sauce is widely used in cajun/creole cooking.

  1. Make a nice brown roux.
  2. In a sauce pan brown your mirepoix with tomato sauce
  3. Once mirepoix is nice and brown you will add you stock
  4. Add stock to roux while whisking briskly
  5. Add Sachet d'epices:* 3 or 4 parsley stems, chopped * 1/2 teaspoon thyme leaves * 1 bay leaf * 1/2 teaspoon cracked black peppercorns * 1 clove garlic, crushed * The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

  6. Simmer for about 1 hour, and skim the surface if necessary.

  7. Strain

Hollandaise

Hollandaise is a sauce made with an emulsion of egg yolks and fat.It is generally used with vegetables, fish and egg dishes, such as the classic Eggs Benedict.

Ingrediants

4 egg yolks

1 tablespoon fresh lemon juice

1/2 cup unsalted butter, melted and cooled to room temperature

Salt
  1. Vigorously whisk, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened.

  2. Place the bowl over a saucepan or barely simmering water. Whisk rapidly, be careful not to let the mixture get too hot or the eggs will scramble.
  3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. ***IMPORTANT*** do not add butter to rapidly or you will ruin the sauce and have to start over.

  4. Remove from heat and season to taste with salt.

  5. Serve warm.

Tomato

The Tomato sauce isa great sauce to make in large volume. It freezes well and can be used on various dishes

Ingredients

INGREDIENTS

1 diced onion

4 minced garlic cloves

3-ounces extra-virgin olive oil

2 teaspoons dried, crushed thyme or use fresh (double up if your using fresh)

2 (28-ounce) cans of crushed tomatoes

  1. Sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown

  2. Add the thyme cook 5 minutes
  3. Add the tomatoes.
  4. Bring to a boil
  5. Simmer stirring occasionally
  6. Salt and peper to taste

Make sauces and be happy

There you have it the five"Mother" sauces! These sauces are just the foundation to all the sauces you can create. have fun with it and tweek them here and there to your own liking. Cooking is supposed to be fun and an adventure. Before you go off start making your sauces here are a few tips.

  • It is always easier to thin a sauce than to thicken it once all ingredients are combined
  • Do not rush through the Hollandaise, if you do all your hard work wil go down the drain
  • When using a double boiler make sure the water does not touch the bottom of the bowl and the water is at a low simmer not boil.
  • Never let a sauce boil after the egg yolks are added as the sauce may curdle.

Comments

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    • B.T. Evilpants profile image

      B.T. Evilpants 8 years ago from Hell, MI

      Now you went and made me hungry! I think that sauces and gravies, are a food group unto themselves!

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      HAHA HA. I love sauces and gravies too

    • Lin on Love profile image

      Lin on Love 8 years ago

      Adorable kids and great information. Good going!

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      isnt the mother sauce rap cute. my kids love it as well

    • aliceone profile image

      aliceone 8 years ago from Indiana

      That was very creative!

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      Thank you it was the first class i took my first day of college the first og round so it is something that sticks with my now.

    • minnow profile image

      minnow 8 years ago from Seattle

      I love these sauces! mmm!

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      me too! thy are great for everthing from amc and cheese to a fancy meal.

    • Peggy W profile image

      Peggy Woods 8 years ago from Houston, Texas

      You are obviously a good cook!

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      Thanks for the complement. I thinkI'm ok. After24 thousand dollars of debt i think i'm decent...lol

    • rockinjoe profile image

      Joseph Addams 8 years ago from Standing right behind you!

      Sounds delicious! I think even I could make them. (I'm horrible in the kitchen!)

    • Lgali profile image

      Lgali 8 years ago

      made me hungry without sauce no salad

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      Mothers sauces are super easy.Béchamel is great for mac and cheese or Alfredo sauce. Hollandaise takes some patience and practice to get right. if you rush it you will ruin it. no doubt!

    • profile image

      Khadija 8 years ago

      Great information it did alot for my research.Just started doing a course in food preparation because its my passion so thanks for the info

    • luvintkandtj profile image
      Author

      luvintkandtj 8 years ago from USA

      The five mother sauces is the first thing you learn food prep and it something that you  can incorporate in a lot of dishes. im glad you  found it useful. I am planning on doing a couple of hubs on the daughter sauces since this hub did so well

    • profile image

      Elizabeth 8 years ago

      Great article. I sort of do a without-recipe of a bechamel type sauce and make Southern gravy on occasion. I need to become a little more accomplished in my sauces. Thanks for laying this out for us in such a neat way.

    • profile image

      rafael 8 years ago

      thank you igot it now tnx

    • profile image

      rafael 8 years ago

      thank you igot it now tnx

    • cutepuppypicture profile image

      cutepuppypicture 8 years ago

      luvintkandtj , wow you are great cook.

    • mkhovu profile image

      mkhovu 8 years ago

      I can tell you are passionate about cooking. Excellent info Luvintkandj. Yumm...

    • cindyvine profile image

      Cindy Vine 8 years ago from Cape Town

      have to try these recipes

    • profile image

      JOEL 7 years ago

      thanks this is a great info for us cooks.... GOD BLESS.........

    • profile image

      arun bhatia 7 years ago

      i am very hungry

    • profile image

      jomo 7 years ago

      i love food

    • profile image

      Davis a Homo 7 years ago

      Cooking class sucks!!!!!!!!!!!!

    • profile image

      RAFIK 7 years ago

      AWESOME MOTHER SAUCES

      LOVE TO MAKE THIS IN MY HOME

    • profile image

      arthur 7 years ago

      haha.. i love the mother sauce...love it!!!!!!!!!

    • profile image

      deepak rawat 7 years ago

      hi i love mother sauce...................

    • profile image

      gee 7 years ago

      its ok bt its seems i try 2 cook

    • profile image

      TRISKELION RIGOR 7 years ago

      I LOVE D DEMI GLAZE.........YUMMYYYYYYYYY

    • Canklefish profile image

      Bizz 7 years ago from East Coast

      Very informative 'mother sauce' Hub. I can only remember maybe 3 at any given time, so this Hub will come in handy when I'm stumped.

    • profile image

      Audrevea 7 years ago

      What a cute hub! I didn't know there were 'mother sauces'.

    • profile image

      Rudra basnet 7 years ago

      Actuly iam very happy case we can learn everythings by online

    • profile image

      Twenty One Days 7 years ago

      wow, this is a blast from the past. my days as a junior saucier. time flies when you're making sauces.

    • katiem2 profile image

      katiem2 7 years ago from I'm outta here

      WOW fantastic five mothers sauces, thanks for sharing. Peace :)

    • jestone profile image

      jestone 7 years ago from America!

      Good hub, thanks.

      J

    • profile image

      jhabby boy PWU 7 years ago

      thanks foe the info.. this is a big help for my culinary class!

    • profile image

      r0dgelufetz 7 years ago

      it is g00d f0r 0ur recipe that the f00ds we eat is great.eweweweweweewe

    • profile image

      shailesh kimar singh 7 years ago

      i love mother souces

    • profile image

      govinda surwase(salman khan) 6 years ago

      i like mother sause ,i love you

    • profile image

      vinz autimnfield 6 years ago

      i love my mother ! ! ! ! !

    • profile image

      KRRISH 6 years ago

      GOODDDDDDDD RECIPE

      I LOVE ALL TYPES OF CUISINE FOOD AND SAUCES

    • profile image

      mark 6 years ago

      ok I love the post but you left out Demi Glace, and Tomato is Tomato ;) It is Marinara;) when you mix ingredients, Veloute is with wine and stock, Bechamel has no onions, Demi Glace is not too much different than Espanol, But gravy's need a stock hence (demi) gotta have this to make the other sauces. Post The Other Combination's I Look Forward To It ;)

    • profile image

      josh 6 years ago

      lovely sauces

    • profile image

      jhoey 6 years ago

      thanks!

    • profile image

      Joshua 6 years ago

      Thanks!!!!!!!

    • profile image

      mohit sharma 6 years ago

      good

    • profile image

      trilok 6 years ago

      I hard six mother sauces but you say five

    • profile image

      jake al more 6 years ago

      sauces love it....................

    • profile image

      jm 6 years ago

      now i know that there is a 5 m-sauces..

    • profile image

      arvind kumar 5 years ago

      hiiiii

    • profile image

      kris 5 years ago

      this will help those who have passion in cooking..they will have the idea to make other sauce pattern to these 5 mother sauces..love to cook food with sauce

    • profile image

      yves kristofer a bernal 5 years ago

      yummmy

    • profile image

      Nandakumar 5 years ago

      For your kind information there are 6 mother sauces. kindly update.

      they are Mayonnaise, bechamel, Veloute, Hollandaise, Espagnoule(brown sauce) and finally tomato sauce.

      PESIHM

      Bangalore

    • profile image

      Hans 5 years ago

      Mayonaise used to be a sauce in the early days when we made it from scratch ( egg yolk oil etc. etc.) today mayonnaise is considered a bread spread .

    • profile image

      Hans 5 years ago

      Nadakumar ..... What abt hollandaise? Not a sauce? You better read your notes ..

      Hans CC

    • profile image

      mirza 5 years ago

      yummmy

    • profile image

      ramola 5 years ago

      souce is very impotaint

    • profile image

      daljeet singh 5 years ago

      whoooooo is sweet dishes

    • profile image

      Ian F. T. 5 years ago

      i want to be a chef! thats why i want to know the five mother sauces..

    • profile image

      derlowemann 5 years ago

      When I make my hollandaise I do not use a double broiler, I use a metal bowl and straight heat over a gas burner on low with one finger near the bottm of the bowl so I can tell the heat and pull the bowl off while whisking. I add my lemon in at the end not mixed with the egg yolks. If I make a hollandaise I do so when I know we are having steak or veal so I can make enough to make a bernaise sauce with the remainder.

    • profile image

      nina ;) 4 years ago

      mmmmmpp . yummy ! i love it .

    • profile image

      vinit 3 years ago

      Thanyou for ur useful

      information.thanyou....

    • profile image

      DoveFreexrolo 15 months ago

      FYI, your website doesn’t seem suitable in Opera.

    • profile image

      gepeTooRs 14 months ago

      Hi there! I could have sworn IÕve been to your blog before but after browsing through a few of the articles I realized itÕs new to me. Anyhow, IÕm certainly delighted I stumbled upon it and IÕll be book-marking it and checking back regularly!

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