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The Mother Sauces


Auguste Escoffier

Learn Chef’s secrets


Sauces Make Your Meal, Learn How Just Like Top Chefs.
Written By: Chef Ernest Contreras

Can you make a sauce fit for any dish? Well let me tell you
now, that it is not rocket science. learn what it means to
Sauteen,Shear,Deglace,you can prepare a sauce for a single
dish like they do at five star resturants,you can learn
to cook for one or two, and make fresh from scratch sauces.

Prepare Classic Dishes one Plate at a Time.

Have you ever gone into a fine resturant and ordered,Veal
Piccata? If you ever get a thick and gummy sauce it is not
fresh they sometimes make them in advance and hold them in
a steam table and lose their texture and taste, sauces for
these classics should be prepared fresh for each
dish.that makes that dish so damn good there are
professional sauteen chefs that really know the technique,
and you can learn this quickly.

How can you learn how?

I found a ebook for a very low cost that can teach better
then I can and you can learn on your own time.and learn the
sauces from top chefs,the way they do it in fine resturants
and much more.

I am a Chef of over 40 years.

This is a great way for the novice chef /cook to learn
these fine methods and professional way to get the best
results.worth a try imagine making fine dishes for your
wife a girl friend, learn to use wine and fresh herbs.
steak diane was a classic that used to be prepared table
side, without knowing the method you cannot achieve great

This electronic cookbook is more than just recipes. You’ll
learn the how’s and whys behind making dozens of great
sauces at home. Just imagine knowing the sauce making
secrets professional chefs use to make delicious sauces for
all your favorite meals!

Quickly go here and see how inexpensive it is you won’t
believe getting so much for so little.

Easy Basic Sauces that you can adjust with your own twist.



Louis de Bchameil

Mother Sauces

Ever heard of the five French mother sauces? Originally classified by Marie Antoine-Carême in the 19th century and later updated by Auguste Escoffier in the 20th century, the sauces include béchamel, velouté, espagnole, hollandaise, and tomato. Most other French sauces find their origins in these five types, hence the term “mother.” Here’s a brief rundown on the ingredients of each sauce, plus common pairin

What are The Mother sauces;

Veloute sauce ;
recipe is basically chicken stock thickened with flour and butter (Roux),and seasoned with salt and pepper.

Béchamel Sauce;
This classic milk-based white sauce was named after Louis de Béchameil, chief steward to Louis XIV. It’s composed of three main ingredients: flour, butter, and milk. The thickness of this cream sauce depends on the ratio of flour and butter to milk: the more milk, the thinner the sauce. It’s sometimes served with eggs, fish, steamed veggies, or poultry and is a major component of many creamy pasta dishes, like macaroni and cheese or lasagna.

Espagnole/ Brown Sauce; (Gravy)
A brown stock-based sauce that may sound Spanish but is actually French in origin. Espagnole includes rich meat stock, browned vegetables, browned roux (a butter and flour mix), plus herbs and tomato paste. Unlike velouté, though, it’s served mainly with roasted meats.

Hollandaise Sauce;
Egg yolks and fat, usually clarified butter, are the basic ingredients for this emulsified sauce. A key component of eggs benedict and eggs florentine, it’s also often served drizzled over vegetables (asparagus is common), eggs, light poultry, or fish.

Tomato Sauce;
Whether it’s made with raw, stewed tomatoes or a tomato paste, tomato-based sauce is generally served with pasta, fish, vegetables, veal, poultry, breads, or dumplings.

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