mother sauce
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Sauce Africaine — IPA all|sos a.fʁi.kɛn is a small brown sauce, derived from Sauce Espagnole IPA all|ɛs.pa.ɲɔl (basic brown sauce), one of the five mother sauces of French cooking. As its name suggests, sauce africaine gets its flavor from African/Creole… … Wikipedia
Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… … Wikipedia
Sauce Robert — is a brown mustard sauce and one of the small sauces derived from the Classic French Espagnole sauce, one of the mother sauces. [Escoffier, Auguste. The Escoffier Cookbook. Crown Publishers, Inc, New York, 1969. p15.] It is made from chopped… … Wikipedia
Mother Goose — Les Contes de ma mère l Oye Ma mère l Oye en frontispice du recueil, illustration de Gustave Doré de 1867 Les Contes de ma mère l Oye est un recueil de huit contes de fées de Charles Perrault paru en 1697, sous le titre Histoires ou contes du… … Wikipédia en Français
Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce ( … Wikipedia
Béarnaise sauce — Béarnaise sauce. The basic sauce is smooth; chopped herbs were added to finish it. Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz][1] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is consi … Wikipedia
Espagnole sauce — In cooking, espagnole sauce ( IPA all|ɛs.pa.ɲɔl ) is one of the mother sauces that are the basis of sauce making in classic French cooking. In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today. Auguste… … Wikipedia
Suprême sauce — is one of the classic small sauces of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.Traditionally this sauce is made from a velouté sauce (a roux sauce made with a meat stock in the case of suprême … Wikipedia
Brown sauce (meat stock based) — In classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce… … Wikipedia
Albufera Sauce — (fr. Sauce Albuféra ) is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives a recipe in Le Guide culinaire which consists of a base of Suprême Sauce to which is added meat glaze in order to… … Wikipedia
