5 Mother sauces and their uses

5 Mother sauces and their uses Mother Sauces: The invention of mother sauces dates back to the 18th century, at which time food spoilage was accelerated due to the lack of refrigeration. In the past, sauces were frequently employed to mask the taste of subpar meats, poultry, and shellfish. The five mother sauces are veloute sauce, Béchamel sauce, Hollandaise sauce, Espagnole sauce, and tomato sauce. The French term "sayces meres" or "grandes sauces" refers to a grouping of similar sauces.

Béchamel sauce is white; veloute, brown; Espagnole, brown; Hollandaise, buttery; tomato, red; and tomato sauce are all distinct in colour and flavour. If you take one look at a sauce, you should be able to identify the origin of the respective mother sauce. If you want to order Tomato Sauce in bulk, Modern Food Products is the most prominent and distinct Sauce manufacturer in India.

As a result of their versatility, mother sauces have been around for a long time. They form the foundation for various other sauces. Béarnaise sauce, for example, is a

variation of Hollandaise sauce made with tarragon, white wine, diced shallots, and peppercorns.

Types of Mother Sauces listed by Modern Food Products - an excellent food processing company in India: Béchamel, Hollandaise, Velouté, Tomato, and Espagnole are the five mother sauces of French cuisine. Both in flavour and appearance, they are distinct. Hollandaise sauce is creamy, while béchamel is white in colour. Tomato sauce is red, whereas Velouté is brown. You can make a plethora of sauces by starting with these five base recipes.

1. Béchamel sauce: To make béchamel, you don't need stock. Just three simple ingredients: flour, butter, and milk. Melt the butter in a pan, then add the flour, and cook for a few more minutes. For 2-3 minutes, cook a roux, which is a thick mixture made by stirring ingredients together until they come together. After that, slowly pour in the milk and whisk to combine the roux and liquid. Once it's cooked, season with salt and pepper and give it one more stir. Spices such as nutmeg, cloves, as well as onions are commonly added to this sauce to enhance its flavour. This white sauce can be used to produce cream and cheese sauces. Examples are cheddar cheese sauce, mornay sauce, cream sauce, soup, and Nantua sauce. For example, this sauce can be used to make lasagna, pasta, or even a chicken casserole dish.

2. Espagnole sauce: Brown stock is used to make this sauce, which gives it a thick, rich consistency.

This sauce is sometimes compared to velouté, but the only distinction is that a thickening brown stock and a roux are used in making this dish. Mirepoix and Tomato puree are combined to create the sauce's taste. To make the mirepoix, you'll need two onions, one carrot, and one celery, all chopped up. The bones are first roasted to enhance the flavour and colour of the brown stock. It is used to make a variety of sauces, including the aforementioned Marchand de Vin, Robert, Bercy, and Marchand de Espagnole. Modern Food Products is the most respected name you’ll come across in the market if you are looking for the most distinguished food manufacturing company.

3. Velouté sauce: Velouté may look like a simple bechamel sauce, but it's actually prepared by combining white stock with roux to create a thickening agent. Typical veloutés

include chicken, fish, and veal velouté. To make a secondary sauce, you need to start with one of these veloutés. Allemande sauce is made using veal velouté, while white wine sauce is made with fish velouté. The Aurora sauce, the poulette sauce, and the Hungarian sauce are all classic velouté sauce concoctions.

4. Hollandaise sauce: The tanginess of hollandaise sets it apart from the other sauces we've discussed thus far. Clarified butter and heated egg yolks are whisked together to make this rich, buttery sauce. As a result, this sauce does not call for the use of a roux.

Seafood, egg, and vegetable dishes can be made using this sauce as a standalone ingredient. This sauce can be used to make a variety of different sauces, including Maltaise, Dijon, Foyot, Choron, and Béarnaise.

5. Tomato sauce: You can't get the same variety of tastes in tomato sauce that you can in this dish.

This sauce is made by combining salt pork with aromatic veggies that have been sautéed. It is then cooked for several hours or over low heat with stock, hambones, and an abundance of tomatoes. Traditionally, a roux was used to thicken the sauce, but tomatoes do the trick. This sauce can be used to make a variety of sauces, including Creole, Portuguese, Provençal, and Spanish. Modern Food Products is the most trusted Private label manufacturer in India; if you are looking for the best private labelling company, Modern Food Products is the best pick for you.