The Mother Of All Sauces!

The five mother sauces are the basis from which all sauces are derived. 

Which of the classic five mother sauces is the Mother Of All Sauces to you?

Béchamel- A smooth white sauce made from combining butter and flour, then whisking in milk.  Béchamel is the basis for cream sauces and can be served with pasta, veggies, fish, eggs, and meat.

Hollandaise- Hollandaise is an emulsification of butter and egg yolks. A sensual and lusty sauce with a pale lemon color it is delicious paired with eggs, veggies, and beef.

Velouté- Veloute is a stock-based white sauce that can be made with the stock of chicken, fish or veal. The sauce is then thickened with a white roux. Very similar to a béchamel, except stock replaces the milk. It pairs well with with hearty chicken dishes, veggies, pastas, and some veal dishes.

Tomato- A sauce made from tomatoes. Sometimes pureed tomatoes serve as a thickener and other times a roux is made to thicken the sauce. Tomato sauce is best served over pasta, veggies, polenta, chicken and/or veal.  

Espagnole- Espagnole is brown sauce made with a roux and brown stock, in short gravy.  It pairs well with roasted meats like beef, duck, lamb and veal.

Which Mother Will You Master? Make and post any Jacques Pépin recipe featuring at least one of the classic five mother sauces, or make a Jacques Pépin dish featuring one of the "small sauces" (the 'children' derived from their famous mothers) by Sunday, July 26th. Please remember to link a thumbnail image and please leave a comment after you link so that we don't miss out on your dish.  

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If you missed our Fast Food Jacques's Way theme last week, be sure to click on the picture links and check out all the dishes we whipped up in 30 minutes or less!

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