5 mother sauces

French cuisine includes five mother sauces, which are essential to making many famous dishes and can work as bases for various other sauces.

These five basic sauces, classified by French chef Auguste Escoffier, can be enjoyed as is, but they can also serve as a starting point for a variety of other sauces used to complement countless dishes.

https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,q_auto,w_750,f_auto/f_auto/5-French-Mother-Sauces--Infographic-Montserrat-phprw2WeK #PizzaMakingatHome

The five mother sauces help make up the foundation of French cuisine, but they can be intimidating to make. Here is a complete guide to cooking them.

Stephen Cusato 🍽🎥📸 on Instagram: "3 Classic and easy French Sauces you need to know Part 2: Veloutè is one of the 5 mother sauces in French cuisine created by renowned chef Auguste Escoffier and is basically the foundation for some of the greatest sauces in the world. Very similar to bechamel with the difference being the use of light stock instead of milk, Veloute is a creamy, neutral sauce able to enhance a mild fish’s flavor without overpowering it. Full video on YouTube."

Alessandra Ciuffo on Instagram: "🔪 Every chef and home cook should have a classic béchamel sauce under their belt. This is your complete guide. Béchamel is one of the 5 mother sauces of French cuisine, essential to many beloved dishes such lasagna and a GREAT Mac and cheese (coming soon 😜)… I feel that béchamel often gets a rep for being a challenging sauce to make, but I am going to break it down with all the tips and tricks to guide you through it. The reality is that you really only…

Sauces make a scrumptious addition to almost any dish, and the French mother sauces reign over them all. This article explains all you need to know about the 5 French mother sauces.

Add the 5 mother sauces of classical French cuisine to your cooking repertoire.

Stephane Sauthier on Instagram: "Salut! Today I will be showing you how to make ‘1 of the 5 Mother sauces’; Velouté! It is a base sauce that can be used to make other sauces or used in a chicken or fish pie for example! 🇫🇷🐓 Velouté Ingredients:- Butter x 40g Flour x 40g Chicken Stock x 500ml Melt the butter in a pan until bubbling and then add the flour in one go, Mix well to form a roux and once smooth cook for 5 minutes. Add the chicken stock slowly mixing well each time until…

Mastering Mother Sauces 101 #GourmetGravyGatherings