MOTHER SAUCES

Five classical sauces that are the basis for most other sauces.

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

A mother sauce made from milk and white roux.

• hollandaise

• alfredo

• bechamel

• espagnole

A mother sauce made from brown stock and brown roux.

• veloute

• espagnole

• bechamel

• hollandaise

A mother sauce made from veal, chicken, or fish stock and a white or blond roux.

• veloute

• bechamel

• tomato

• hollandaise

A mother sauce made from a stock and tomatoes (roux is optional).

• tomato

• bechamel

• stock

• espagnole

Mother sauce that is an emulsion made from eggs, butter, and lemon.

• hollandaise

• bechamel

• espagnole

• tomato

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

• sauce

• stock

• spread

• dressing

A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.

• beurre manie

• roux

• slurry

• liason

What is the ratio of a roux?

• 1:1 Flour : Butter(Fat)
• 1:2 Flour : Butter(Fat)
• 1:3 Butter(Fat) : Flour
• 2:1 Flour : Butter(Fat)

What is the most commonly used thickeners for sauce making?

• Egg

• Flour

• Margarine

• None of the above