mother sauces
In classical French cuisine, 'mother sauces' are five essential sauces that serve as the foundation for many other sauces.
🇺🇸 US Voice:
🇬🇧 UK Voice:
Definition
B2French Cuisine
(technical, culinary)The five essential sauces in French cuisine from which many other sauces are derived: Béchamel, Velouté, Espagnole, Sauce Tomat, and Hollandaise.
Example
- Learning to make the mother sauces is a fundamental skill in French culinary training.
Similar
Terms that have similar or relatively close meanings to "mother sauces":