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Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today.
French cuisine consists of the cooking traditions and practices from France.
Suprême sauce is a classic and popular "Daughter sauce" of French cuisine. It is made from Mother sauce Velouté, then thickened with cream.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Shepherd's pie, cottage pie, or Hachis Parmentier is a ground meat pie with a crust or topping of mashed potato of English origin.
Haute cuisine or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price.
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine.
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. The term velouté is the French word for velvety.
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Allemande was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.
Albufera sauce is a "daughter" sauce of French cuisine. It is based on a Suprême sauce, which itself derives from the Mother Sauce Velouté.
Charcutière sauce is a compound French sauce consisting of a base of Sauce Robert with a flavouring of chopped gherkins. Its literal translation is "sauce of the pork butcher". It is most frequently used with cuts of grilled or sautéed pork.
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter.
Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper.
In French cuisine, the mother sauces, also known as grand sauces or leading sauces, are a group of sauce recipes upon which other sauces are based. There have been different classifications of mother sauces dating back to the 19th century.
This is an expanded discussion of the history of French Mother Sauces. In French cuisine, a "Mother" sauce, also known as a “Grand” or “Leading” sauce, is a sauce from which other sauces, often called “Daughter” sauces, are derived. Classifying sauces into either Mother or Daughter sauces has one purpose: to bring clarity and sense to how sauces are being made and how they should be used.
References
- ↑ Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
- ↑ "Sauce ravigote, gribiche ou poulette ?". Le Monde.fr (in French). 2008-10-15. Retrieved 2020-10-16.