The culinary world is full of great treasures and one of them is the mother sauces, we invite you to get to know them and learn how to prepare them.
What are mother sauces?
They are those sauces that can be used as is or serve as a base to make or make other types of sauces that are used to give more flavor, texture and harmony to the dishes. What makes these sauces important is the ability they have to go with everything on which they are poured, that is, they complement practically any dish.
In the 19th century, a renowned French gourmet named Marie Antonine Carême described the first four base sauces he used. Later others were added and in the 20th century, chef Auguste Escoffier added a new list, which is the one currently considered in which there are 5 or 6 mother sauces.
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What are the mother sauces?
It is one of the most widely used and perhaps the simplest of this type of sauces since no broth is needed to make it, it is made from milk, flour and butter. It goes very well with baked pasta, lasagna, vegetables, fish and chicken.
- 1/3 cup sifted flour
- 1/3 cup butter
- 5 cups of hot milk
- 1 pinch of nutmeg
- Salt and pepper
Process: Sauté the flour with the butter without stopping moving until it begins to brown; add the milk little by little while mixing vigorously with a balloon to avoid cutting. Once all the milk is integrated, add the nutmeg and salt and pepper.
It is made from a roux and a white meat broth, usually chicken broth, but it can also be made with fish or beef broth.
- 1/2 liter of white broth
- 30g butter
- 30 g of flour
Process: Sauté the flour with the butter without letting it brown too much, little by little add the broth. Season and simmer for 15 minutes.
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It is made from a beef broth and a dark roux, but unlike the others, it is distributed because it is dark and because it can include vegetables and even wine. It is used to accompany mainly red meat.
- 40 g butter
- 40 g wheat flour
- 700 ml beef broth or dark bottom
Process: In a pan cook the flour and butter, when the flour begins to toast, gradually incorporate the beef broth or dark bottom while mixing with a whisk so that no lumps are made. Let it simmer until it thickens a little.
It consists of a liquid ingredient thickened with another ingredient and is completed with other flavors thanks to the egg and lemon. What distinguishes it is that it is prepared over a very low heat so that it has a better term, it is ideal to accompany fish and salads.
- 200 g butter
- 4 egg yamas
- The juice of 1 lemon
- Pinch of salt
Process: Melt the butter and let it temper, apart beat the egg yolks, when they begin to mount add them to the melted butter, continuing to mix. When you have a fine cream, add the lemon juice and salt while stirring.
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5. Tomato or pomodoro
It is basically the one that can be used to prepare pizza or pasta, but it is not only made from tomatoes, it has ingredients such as spices and vegetables that give it a different flavor and make it thicker.
- 1 kg of ripe tomatoes and chopped
- 1/4 of cup of olive oil
- 1 white onion
- 1 carrot
- 2 servings of celery
- 5 basil leaves
- Salt and pepper
Process: Finely chop the onion, carrot, celery, and basil. Put the oil in a saucepan over low heat, add what you chopped, then add the tomatoes and mash them well. Reduce the heat and cook for 15 minutes. Salt and pepper to taste
It is one of the most variations or derivatives that have been made, its main base is made up of egg yolk, vegetable oil and some acid such as lemon juice or a type of vinegar.
- 2 egg yolks
- 2g salt
- 25 ml of lemon juice or 1 tablespoon of vinegar
- 300 ml oil
Process: Place the yolks, salt and lemon juice or vinegar in a container, beat lightly. Without stopping to beat, add the lemon juice or vinegar in a fine stream (little by little), beat until you get a thick and uniform mixture.
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