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Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...
Escoffier replaced allemande with egg-based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine. [15] Hollandaise was included in the section on derivatives [16] but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces. [17]
Later on, Hollandaise got added to. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L ...
Escoffier does not list Hollandaise as a mother sauce, though he does list Mayonnaise as one. Unfortunately though, in translating it to English, either willfully or accidentally, the translator moved Hollandaise to the Mother Sauce section and did not include Escoffier’s disclaimer that Mayo was a Mother sauce.
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The mother sauces listed mention sauces Espagnole, Velouté, Béchamel, Tomate, and Hollandaise. This is based off of French chef Auguste Escoffier book Le Guide culinaire. However, this wiki is using the English translation of his original book. The original language and edition of the book do
Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. [citation needed] Polonaise – Sauce in Polish cuisine – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green ...