French mother sauces
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Origin
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Description
The five foundational sauces of classical French cuisine from which all others derive: béchamel (milk + white roux), velouté (white stock + blond roux), espagnole (brown stock + brown roux + tomato), hollandaise (butter + egg yolk emulsion), and tomato sauce. Codified by Escoffier, each spawns dozens of derivative 'daughter' sauces. The system is a framework for understanding how any sauce works: a liquid, a thickening method, and flavouring.
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The Thread
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Flavour Context
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Pillars V — VII
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