Fecha 1 2920732025

Apuntes

**Fecha:** 29/07/2025 **Título:** Mother and Secondary Sauces • Subtopic: Definition of Mother Sauces Mother sauces are the five foundational sauces of classical cuisine. These sauces consist of a principal liquid and a specific agent seasoned for flavor. They form the cornerstone of traditional hot sauce-making, and mastering them is essential for producing sauces. The origin of these sauces is rooted in French culinary tradition, with agents such as bread, cream, or egg yolks. François Pierre de La Varenne introduced roux as an agent. In the 19th century, Antonin Carême developed a classification of sauces that shaped modern cuisine. Auguste Escoffier later simplified Carême's classification into five primary or mother sauces. These five mother sauces are recognized for their versatility and their role in Western cookery. Advancements in culinary techniques are still taught as a standard framework for preparation. • Subtopic: Five Mother Sauces 1. **Béchamel:** Milk-based, thickened with roux. 2. **Velouté:** White stock-based, thickened with roux. 3. **Espagnole or Brown Sauce:** Brown stock-based, thickened with roux. 4. **Tomato Sauce:** Tomato-based, sometimes thi...