The Five Mother Sauces (French Cuisine):
Key Roux Based Sauces Examples:
Bechamel: White Roux
Sauce Crème: Nantua
Key Roux Based Sauces:
Velouté: Sandy Blond
Espagnole (Rich Brown Fond Sauce) Variations (also often made with a Brown Roux):
Sauce Crème Fleurette
Sauce Valois or Foyot
Hot Sauce (Piquant)
Vodka Variations etc.
You as the Valued Reader can briefly see that Sauces, can be quite intricate and diverse. Every country has their own Traditional Sauces or Mother Sauce Variations. Throughout the history of French Sauce Making, the subject discussed where overly complex, and it could take days to make a good Fond Brun (Brown Meat Glaze) during the height of Haute Cuisine as seen in the days of Celebrity chef, Marie-Antoine Cârème (1784-1833), the Chef of Kings, the King of Chefs. [*see the History of Chefs on Pronto Pesto Blog].
However, the godfather of Modern French Cuisine, Francoise Pierre de la Varenne together with the father of Modern French Cuisine, George Auguste Escoffier, modernized Haute Cuisine (also known as ‘Grand Cuisine’ with elaborate plating and complexity of Sauces) and revolutionised the history of Sauce Making forever by the simplifying of Sauces using Lighter, Fresher, Seasonal Produce and Quick, Light or Fresh Marinades. Olive Oil replaced Lard and Butter in the kitchen. Ingredients where Seasonal and Locally Sourced. Recipes where Simplified. The Plating of Food where reworked. For the first time in history, the Client’s needs where also included into the cookery process, their intolerances or desire to eat healthier prepared food. Chefs became more and more inventive as French Grand Cuisine where modernised and birthed a new age of creativity, Food Writers, Critiques, Modern Equipment (like the Refrigerator or Electric Beater), and Cuisine that “borrow” the “basics” and principles of Classic French Cuisine – the skill, craft, detail, and workmanship in the days of old – with yet a newer fresher lighter take on food as we have seen in many restaurants and on social media today.
I trust you are inspired to invent new Sauces and learn from the Masters of Old, so that, together with all fellow Foodthologists here on Foodthology.com, we can cook up a storm and have a safe platform to share family recipes, tips or invent new ones together. I will not be making all the Sauces as mentioned here in this Sauce Section in the Master Cass Index Topic 4. We will demonstrate ‘Basics’ and consistently post on Pronto Pesto Blog throughout our journey together to keep you informed of the latest hottest Sauces of both ‘Past’ and ‘Nouveau’.
Is your apron on my fellow Saucier? A Sauce is only as good as its Ingredients and Creator… Remember, Sauces are there to Compliment (!), not to mask faults in the food or to distract from poor ingredients!! Stick to the Right Consistency of that Style or Type of Sauce – let a Chutney be Chunky, and a Béchamel be Smooth… Keep the Classics Classic and use the good principles of Classic French Cuisine to take you to higher ‘cuisine ground’ on your journey to invent palatable memories that will last forever. Let the cooking begin!