MOTHER SAUCE
The term mother sauce “refers to any one of five(5) basic sauce, which are the starting points for for making various secondary sauce or “small sauce.”
Or
Mother sauces (structure or foundation) from which all the sauces are derived.
| type | sauce | liquid | thickening agent | seasoning | flavoruing |
| w | bechamel | milk | roux(1:1) flour&but | salt &paper | onion,cloves,nutmeg |
| b | velute | stock | blond roux&liason | salt &paper | teragon,herbs,mirapox,bouquet garnee |
| b | espagnole | beef brown stock | brown roux | salt &paper | buquet garnee,tomato,red wine |
| r | tomato | beef brown stock | brown roux | salt &paper | tomato and mirapox |
| y | hollandise | clarified butter | egg youlk | salt &paper,cayenne paper,onion | lime juice and taragon |
| cy | mayonnaise | oil(veg oil,olive oil or vergin oil | egg youlk,white,whole egg | salt paper | lime juice andvinigar,french master |
| mirapox -cellary,carrot,onion 2:1:1 |