Knowing the five basic “mother sauces” is as helpful to the food lover as it is to the chef. Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal.
What is the importance of mother sauces in culinary?
According to chef and recipe developer Suzi Gerber of The Plant Based Gourmet, “mother sauces are like the basic building blocks of flavor for dishes, and they can be used in their simple original forms or embellished to bring unique flavor, color and — in some cases — textural components to dishes.
What are the five mother sauces of classical cuisine?
The five mother sauces are Béchamel, Velouté, Espagnole, Sauce Tomato and Hollandaise.
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