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www.simply-vegetarian-recipes.com Cool Recipes |
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Mother SaucesMother Sauces There a number of sauces used in the European cuisine. But they have been classified under 4 major categories and each variation is derived from its base sauce or what is popularly known as the, mother sauce. Bechamel sauce or White sauce (milk based) Tomato sauce (tomato based) Espagnole sauce (brown stock based) Veloute sauce (white stock based) Find out more about sauce making from Peterson's Sauces: Classical and Contemporary Sauce Making  .
Further there are emulsified sauces like Hollandaise and Mayonnaise sauce. They are also an example of base sauce made with an egg base. (These days eggless versions are also available). Bechamel sauce (milk based) Bechamel sauce is believed to have originated in medieval France (16th century). There are 4 different stories cited for the exact origin of bechamel. But the most likely is of Chef Francois Pierre de la Varenne, a court chef during King Louis XIV, who is remembered for redefining classis sauce making. In his recipe he introduced roux (a mix of butter and flour) instead of bread, the usual thickener for sauces. Buy Red's White Sauce  Bechamel sauce is made from roux, to which, milk is added and cooked. This sauce serves as a base for other classic white based sauces like cheese, primavera, cream sauce etc. The most popular derivatives of Bechamel sauce are Mornay or cheese sauce or Alfredo a cream based sauce. Tomato sauce (tomato based) Tomatoes were introduced to Europe in the 16th century. However, they were not used in culinary preparations, because they were considered poisonous. But with time, this myth died and gradually the use of tomatoes spanned. The earliest recipes which included tomatoes were made by South Americans (spicy salsa). But it was only with the Italian-style pasta dishes of 20th century that tomato sauces became popular. Amore Tomato Paste, 4.5-Ounce Tubes (Pack of 12)  .
Variation of tomato sauce Tomato sauce is one of the most commonly used base sauce, in the culinary world. Each cuisine has its own variation of preparing this base sauce. Mexican tomato sauces - a sauce made from both red tomatoes and green tomatoes, salsa (Salsa Lizano 23.6oz  ).Italian tomato sauces - bolognese a popular Italian sauce made with ground meat and tomatoes. Puttanesca sauce made typically for spaghettis (Spatini Spaghetti Sauce and Seasoning Mix, 15-Ounce Packages (Pack of 4) 
and lastly, pizza sauce (Chef Boyardee Pizza Sauce w/Cheese 15oz 12ct ).
American Italian sauce - Another derivative of the tomato sauce is the creamy vegetarian marinara sauce (Scarpetta Marinara Sauce, 19.8-Ounce Jars (Pack of 4)  .
Espagnole sauce (brown stock based) According to culinary evidence, espagnole originated between 18th-19th century. A number of recipes ranging from simple to complicated were found in making this sauce. Basically espagnole is a brown sauce. It is made from a mix of stock and a flour-and-butter roux. Using of herbs, spices and seasonings can strongly enhance the flavour of such a sauce. Usually beef or veal is added to make the brown stock base. But for the vegetarian style, tomato based vegetable stock has to be used. Veloute sauce (white stock based) Veloute is believed to have originated between 18th-19th century. It is a basic white sauce made from stock and a flour-and-butter roux. Egg yolks are added to this sauce. And then it is simmered and cooked over a long period of time to give it a velvety texture. By adding various other ingredients, to this base sauce it is modified to form newer sauces with a different name. Usually chicken is added to make the white stock base, but for the veggie style it will be replaced with white vegetable stock and a little cream. Move to sauce recipes from mother sauce page Return to homepage |
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