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Im in culinary school and we are talking about the mother sauces

post #1 of 12
Thread Starter 

So our assignment is to find a restuarant that uses at least 3 of the mother sauces. So I am a little lost on some of the sauces. I know Bechemel and Espagnole....But my question is how do I know what sauce belongs to what "mother sauce"?

 

post #2 of 12

You better study that section over.

post #3 of 12

there are infinate variations on mother sauces... just decide what the fundamental technique used in the sauce is, and then based on that, decide weather or not its a derivative... dont let the naming throw you off...just because its not listed in the classical repertoire doesn't mean its not a derivative... for instance, any tomato based sauces could be considered a derivative of red sauce...

 

take a look at the french laundry menu, the cuisses de grenouille employs a bordelaise, which is derived from demi-glace which is derived from espangole which is a mother sauce... Its kinda like 5 degrees to kevin bacon.. hahaha..... soubise - bechamel... I would try looking thorough some local menus though... some more traditionally minded places... most progressive chefs arent too focused on classical sauces these days...

post #4 of 12
Thread Starter 

Thanks...we just started discussing these mother sauces yesterday and my main thing was the confussion of what sauce belongs to what mother sauce. we discussed Bechemel and Veloute yesterday....and i know the tomate sauce....we have to pick three in a resturant and find out a bunch of other things related to the resturant....

post #5 of 12

In alphabetical order, Escoffier's five "Mother Sauces" are:

 

  • Bechamel;
  • Espagnole;
  • Hollandaise;
  • Tomate; and
  • Veloute

 

There are others which might as well be mothers; and still others which have been mothers on other lists but didn't make it to Escoffier's.  For good or ill, the five Escoffier chose are usually the answer to "what are the mother sauces?"  That goes for any game of Trivial Pursuits, especially school.   

 

BDL

post #6 of 12

What text are you using in school? I'm sure the chapter on sauces will have the mother sauces and a # of their derivative sauces.

Good luck.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 12

Five Leading (mother) sauces (used to create a wide variety of small/compound sauces)

  1. Bechamel: milk & Roux (below popular small sauces)

    1. Cream

    2. Cheddar

    3. Mornay (add gruyere and parmesan)

    4. Nantua (add heavy cream and crayfish butter, paprika)

    5. Soubise (sweat onion in butter (no browning), add bechamel and simmer fully cook, strain)

  2. Veloute: White Stock (fowl/ fish) & Roux

    1. Fish Veloute

      1. Bercy (shallots, butter, dry white wine, fish stock, add veloute)

      2. Cardinal (fish stock, veloute, heavy cream, cayenne pepper, lobster butter)

      3. Normandy (mushroom trimmings, fish stock, veloute, liaison, strain through chinois)

    2. Chicken Veloute

      1. Allemande (liaison & add lemon juice)

        1. Aurora (add allemande, tomato paste, butter)

        2. Horseradish (add allemande, heavy cream, dry mustard, fresh horseradish)

        3. Mushroom (saute mushrooms in butter, add lemon juice, allemande)

        4. Poulette (saute mushrooms, shallots, add allemande, heavy cream, lemon juice)

      2. Supreme (add cream)

        1. Ivory (Albufera=add glace de volatille (reduced chicken stock), red pepper butter to supreme sauce)

        2. Hungarian (sweat onion in butter, add paprika, stir in supreme sauce)

  3. Espagnole: Brown stock & Roux (demi-glace (.5 brown sauce & .5 brown stock reduced, add sherry), Jus Lie (Fond Lie:brown stock & cornstarch/ arrowroot, reduced))

    1. Marchand de Vin: red wine, shallots, demi-glace simmer and strain

    2. Bordelaise (red wine, shallots, bay leaf, thyme, pepper)

    3. Chasseur/ Hunter's sauce: mushrooms, shallots, white wine, add demi-glace, tomato)

    4. Chateaubriand (white wine, shallots, demi-glace, lemon, cayenne pepper, butter, tarragon)

    5. Madeira/ Port (boil demi-glace, add madeira wine or ruby port)

    6. Mushroom (blanch mushroom caps, reduce liquid to 2 T, add demi-glace, butter, caps)

    7. Perigueux (truffles, madeira sauce)

    8. Piquante (shallots, white wine, white wine vinegar, demi-glace, cornichons, tarragon, chervil, parsley)

    9. Robert/ Charcuterie:saute onion in butter, white wine, demi-glace, dijon mustard, sugar)

    10. Poivrade (sweat mirepoix in oil, bay leaf, thyme, parsley, vinegar, white wine, demi-glace, strain, add butter)

    11. Chevreuil (game/bacon trimmings to mirepoix, red wine, cayenne pepper)

4. Tomato: Tomato & Roux (optional)

  1. Creole (saute onion, celery, garlic in oil, add tomato sauce, bay leaf, thyme, green pepper, hot pepper sauce)

  2. Spanish (using creole recipe add mushrooms to onions, garnish with olives)

  3. Milanaise (saute mushrooms in butter, add tomato sauce, cooked ham & tongue)

 

5. Hollandaise: butter & egg yolks (emulsified sauces: lecithin in egg yolks are used to emulsify warm butter (45-140F= 60C) by whipping, water, lemon juice or vinegar, the lecithin coats the oil droplets and places them in a suspension in the liquid) (never keep more than 1.5 hours)

  1. Bearnaise (shallots, tarragon, chervil, peppercorns, white wine vinegar, add to egg yolk and hollandaise recipe, strain sauce add cayenne pepper)

    1. Choron (tomato paste, heavy cream, add to bearnaise)

    2. Foyot (glace de viande add to bearnaise)

  2. Grimrod (infuse hollandaise with saffron)

  3. Mousseline/ Chantilly (whip heavy cream, fold in hollandaise)

  4. Maltaise (add Blood orange juice and orange zest to hollandaise)


Edited by farfromit - 4/28/12 at 2:50am
post #8 of 12

BDL is 100% correct.  Recently some people have added others why I don't know. Maybe they are trying to change history.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 12

Five Mother Sauces:

Dwenjang 

Gochujang

Ganjang

Dashi

White Beef Stock

 

Oh my bad!!! Maybe the question was about French cuisine, not Korean. Not to mention Italian, Peruvian, Indian or any other cuisines.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 12

Losing old mothers and gaining new ones isn't about changing history.  It's a reflection of which techniques are popular and no longer popular in modern kitchens and which sauces are popular and no longer popular on modern tables.

 

For instance, with all of the current "aioli" takes, ordinary mayonnaise is definitely a mother.  But, when was the last time anyone made tomate?  And really, how many people still make an espagnole as opposed to simply reducing stock, then adding whatever on the way to the daughter?

 

If Escoffier were still alive, he wouldn't stick with the old and stodgy.  He was all about trends, changes, surprises, and breaking down traditions.  When was the last time you saw or used an allamande or an allamande daughter?  Although Careme used them extensively, even Escoffier kept them off his list.  What can I say?  The world turns, and mutatis mutandis.

 

BDL

post #11 of 12

Nuevo Madre? Water. The backbone of all instant sauce.

 

Dave


Edited by DuckFat - 4/28/12 at 10:09am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #12 of 12

The new sauces are Le Gout, Knorr, Custom, Minor, Gourmet etc.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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