Mother sauces

without question every chef and I mean very chef who wants to call themselves a chef must know the five mother sauces by heart, they are the foundation of cookery. Without these base sauces you can not make all the other sauces, and sauces finish dishes and lift them to new heights, often the difference between a good dish and a great one.

Set in stone by two of the greatest chefs to have ever lived Maire-antoine Careme and the godfather of cookery Auguste Escoffier. so here they are

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Béchamel

made with milk thickened with a white roux

from this you get mornay, soubise etc

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pomodoro sauce (tomato sauce)

napolitana bolonesa, ketchup

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Holandaise

maltaise, noisette, bernaise

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espanola

the base of most sauces

charcutera, sauce africaine, chasseur

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veloute

bercy , poulette , aurore

there are thousands of derived from these mother sauces , I will do each sauce in detail in the coming weeks from making to all the derived sauces

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