The five mother sauces

Veloute - Stock thickened with roux-often finished with cream or butter.

Bechamel - Milk thickened with roux.

Tomato - Yep. It is what it sounds like.

Espagnole - Brown sauce, made with roux, veal stock, roasted veal bones and mire poix[pronounced mere pwaw (celery carrots and onions)]. Tomatoe paste, red wine and herbs are usually added as well.

Hollandaise - Heated (cooked over a double boiler) egg yolk, clarified butter and lemon juice.


The five mother sauces were designated by Escoffier. Virtually every culinary school and textbook still follows his guidelines today. Amazingly, 75 years after his death, his techniques are still pertainant.


From Wikipedia, the free encyclopedia
Auguste Escoffier
Born
28 October 1846(1846-10-28)Villeneuve-Loubet, France
Died
12 February 1935 (aged 88)Monte Carlo, Monaco
Georges Auguste Escoffier (28 October 1846–12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style.


In today's culinary world, one could argue that there are two more mother sauces not mentioned by Escoffier. They are:
Vinegarette-An emulsion of oil and vinegar. Dijon mustard is often used to aid in the emulsion.

And mayonaise-An emulsion of egg yolks, oil and vinegar or lemon juice. (similar to a hollandaise but not cooked)