The Five Basic Mother Sauces

1. The Five Basic Mother Sauces There are five different types of mother sauces which are available all over. The mother sauces are very popular for their different type of flavors. The five mother sauce have different based n their main ingredient and thickening agent. ANTONIN Careme developed the mother sauces in the 19th century. The Mother sauces refer to any one of the five basic sauces, which are the Starting point of making various secondary sauces. The five types of mother sauces are: Bechamel – This type of sauce is also known as white sauce. The béchamel sauce uses milk as its base and then thickened with a white roux. This sauce has differently flavored with onion, shallots, pepper, or nutmeg. Espagnole – Contact Details: Naagin Sauce Address: Mumbai, Maharashtra, India Website: https://naaginsauce.com/

2. It is the brown sauce; it has a base of beef and thickened with a brown roux. It is flavored with aromatics, savory herbs, or tomato paste. Hollandaise – It is a creamy sauce and has a base of butter and thickened through the science of emulsions. Hollandaise is flavored with peppercorns, cayenne, lemon, or vinegar. Red sauce – The red sauce has a tomato base and is thickened with purees or a roux. Red sauce is authentic Indian hot sauce which is flavored with red chills and tomato. Veloute – It used a white stock as a base and thickened with a roux or with egg yolk and cream. The above mentioned were the five basic mother sauce. The five types of mother sauces are not only produced and consumed in their origin country, but they are also consumed in other countries. Contact Details: Naagin Sauce Address: Mumbai, Maharashtra, India Website: https://naaginsauce.com/