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":

white saucered saucebrown saucemagic sauce