Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Mar 26, 2008
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Mother Sauce (French: sauce mere): The mother sauces were established by 19th century chef Antonin Careme as the foundations upon which all other sauces are built. There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol.
And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together.
You’re probably most familiar with hollandaise and mayo. Both of these sauces are egg-based, meaning they use eggs as the binder in their emulsion.
You may have made some of these other sauces without even realizing you were practicing fine French cuisine! They are flour-based sauces, and each starts off with a roux of equal parts of butter and flour cooked over medium heat. Different kinds of liquids are whisked into the roux, forming a stable emulsion and a creamy thick sauce.
- Bechamel: roux + dairy, usually milk or cream
- Veloute: roux + white stock (usually chicken stock, but it could also be fish stock or vegetable stock)
- Espagnol: roux + brown stock (usually veal stock where the bones have been browned before making the stock)
The same basic recipe for all of these sauces can be used to build an infinite number of other sauces. Bearnaise is simply a hollandaise with the addition of tarragon and shallots, and aioli is just as simple as adding garlic to mayonnaise. The flour-based sauces are a bit more versatile. They can be served as stand alone sauces drizzled on a dish before serving, but more often they are the starting point for things like hearty soups, velvety fondue, and creamy pasta sauces. In particular, espagnol is the base for many cajun dishes like catfish etouffe and gumbo!
(Photo Credit: BBC Good Food)
As a seasoned culinary enthusiast with a profound understanding of the intricate world of sauces and culinary arts, allow me to delve into the details of the concepts mentioned in the article authored by Emma Christensen.
Firstly, let's acknowledge the authority of Antonin Careme, a 19th-century chef who laid the foundation for all other sauces through the establishment of the "Mother Sauces" or "sauces mere" in French. These sauces serve as the building blocks for a myriad of culinary creations, showcasing the essence of classical French cuisine.
The five distinguished mother sauces are:
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Hollandaise: An egg-based sauce, Hollandaise relies on emulsion for its cohesion. It is a familiar accompaniment, often encountered in brunch settings.
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Mayonnaise: Another egg-based sauce, Mayonnaise shares its emulsion-based nature with Hollandaise. It is a versatile condiment widely used in various dishes.
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Bechamel: This sauce, a key player in French cuisine, combines a roux (a mixture of equal parts butter and flour) with dairy, typically milk or cream. Bechamel forms the base for numerous other sauces.
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Veloute: Utilizing a roux as its foundation, Veloute incorporates white stock, often chicken stock, to create a stable emulsion. This sauce provides a canvas for diverse culinary creations.
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Espagnol: Employing a roux and brown stock, usually veal stock with browned bones, Espagnol adds depth and richness to dishes. Notably, it serves as the base for many Cajun delights like catfish etouffe and gumbo.
Now, it's crucial to recognize the role of emulsions in these sauces. Both Hollandaise and Mayonnaise, being egg-based, rely on emulsion to maintain their consistency. This emphasizes the fundamental connection between emulsions and the cohesion of these classic sauces.
Moreover, the article highlights the versatility of flour-based sauces. These sauces, including Bechamel, Veloute, and Espagnol, commence with a roux, showcasing the mastery of balancing equal parts of butter and flour. The addition of various liquids to the roux results in stable emulsions, yielding creamy and thick sauces.
The author goes on to demonstrate how these flour-based sauces can serve as the foundation for an array of other sauces. For instance, Bearnaise is described as a variation of Hollandaise, enhanced with tarragon and shallots. Similarly, aioli is portrayed as a simple modification of Mayonnaise achieved by incorporating garlic.
In conclusion, this insightful article by Emma Christensen provides a glimpse into the rich world of Mother Sauces, emphasizing their pivotal role in French culinary traditions and showcasing how basic recipes can be transformed into an infinite array of delightful sauces and dishes.
