Beginning in the 1800s, the “Fathers” of French cooking defined “mother sauces” as the foundations from which hundreds of variations could be produced. Each of the sauce bases were categorized by simple ingredients. Derivatives are referred to as “small” sauces.
• Sauces were not originally used to enhance the taste of foods, but to cover up rancid or spoiled meats and poultry.
• French chef Francois La Varenne first tamed the sophisticated art of creating modern-day sauces. Chef Antonin Careme followed suit, defining espagnole, velouté, béchamel, and allemande as the four mother sauces.
• Later, renowned chef Auguste Escoffier further refined the sauce bases to include: espagnole, béchamel, hollandaise (replacing allemande), velouté, and tomato. Today, these are the standards taught in culinary schools.
The Mother Sauces are also known as “grand” or “sayces meres.”
Tomato – So many sauces and marinaras are derived from tomatoes that this was a natural inclusion for a red base.
• Chefs unanimously agree that only the best and freshest ingredients should be purchased for any sauce.
View BigOven's mother-sauces recipes