MOTHER SAUCES

MOTHER SAUCES

It was originally originated from the French who gave nomenclature to the sauces and classified them into various headings .these people defined the mother sauces

Let's discuss about them:-

1.BECHAMEL:-This sauce consist of milk and is thickened with white roux which consist equal parts of flour an butter

2.VELOUTE:-It is a light blonde colour sauce .made from chicken ,veal or fish stock thickened with the blond roux.

3.ESPAGNOLE:-It camed from Spain and it is thick brown stock with brown roux makes the brown sauce

4.TOMATO:-This sauce is thickened with butter roux and basically a component of pasta 

5.HOLLANDAISE:-It is obtained with emulsification of warm sabayon of egg yolk with melted clarified butter.

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