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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'Art de la Cuisine Française au Dix ...
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In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. [1] [2] Different classifications of mother sauces have been proposed since at least the early 19th century. [3]
Hollandaise sauce is one of the five famed mother sauces and is notoriously difficult to make but with a few tips and tricks you can master this versatile sauce.
By the middle of the 19th century the sauce was familiar in the English-speaking world: in her Modern Cookery of 1845 Eliza Acton gave two recipes for it, one with added wine and one without. [8] The sauce was included in Auguste Escoffier's 1903 classification of the five mother sauces, on which much French cooking depends. [9]
Steak with sauce Robert. Sauce Robert (French pronunciation: [sos ʁɔbɛʁ]) is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).
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Simple English; ไทย; Türkçe ... French mother sauces; M. Mayonnaise; T. Tomato sauce; V. Velouté sauce This page was last edited on 17 September 2020, at 10: ...