How many sauces are there

Bechamel sauce, also known as white sauce , uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored with onion, shallots, pepper, or nutmeg. Bechamel based sauces are often served with pasta, vegetables, eggs, or poultry. Espagnole is often referred to as brown sauce. It uses a brown stock , such as beef, as a base and is thickened with a brown roux.

Espagnole is often flavored with aromatics, savory herbs, or tomato paste. Espagnole is commonly made into secondary sauces such as mushroom sauce , demi-glace , sauce Madeira , or Bordelaise. Espagnole sauces are commonly served with roasted meats , such as beef, veal, lamb, or duck. Hollandaise sauce is a rich creamy sauce that uses butter as a base and is thickened through the science of emulsions.

Hollandaise sauces are often flavored with peppercorns, cayenne, lemon, or vinegar and can be made into secondary sauces such as maltaise , mousseline , or bearnaise. Hollandaise sauces are often served with eggs, vegetables, or poultry. They have several health benefits but can also cause digestive problems. Health Conditions Discover Plan Connect. Share on Pinterest. Espagnole brown sauce. The bottom line. Read this next.

How to Soften Butter Quickly. What Is Foie Gras? Tomatoes Nutrition Facts and Health Benefits. Is Butter Bad for You, or Good? Is Tomato Juice Good for You? Benefits and Downsides. What Are the Best Substitutes for Butter? Top 10 Healthy Cuisines from Around the World. Medically reviewed by Amy Richter, RD. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth. But it's also the base for some of the most common white sauces, cream sauces and cheese-based sauces.

For example:. The Espagnole sauce , also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with a roux. And, the brown stock itself is made from bones that have first been roasted to add color and flavor. Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace , which is itself the starting point for making the various small sauces.

A demi-glace consists of a mixture of half Espagnole and half brown stock, which is then reduced by half. For a shortcut, you could skip the demi-glace step and make the small sauces directly from the Espagnole.

You'll lose some flavor and body, but you'll save time. Here are some examples of small sauces made from Espagnole:. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. They also used to make food look more appealing. Sauces come in a variety of colors and are either cold or hot.

There are over 50 different kinds of sauces used in cooking. French cuisine often uses mother sauces. Any cook who wants to enhance their cooking skills and improve the flavor of their food should master these 7 mother sauces. This butter and flour combination is known as a roux. He supposedly came up with this white sauce when trying to improve the taste of dried cod. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.