Which are the 5 mother sauces?
Make a béchamel, or basic white sauce, from a roux of boiled milk, flour and butter. Add grated cheese to a basic béchamel to transform it into a decadent Mornay sauce. Add fish, chicken or veal stock to a basic white roux to make a velouté sauce. One derivative of this mother sauce is allemande sauce, thickened with egg yolks. Mix an espagnole, or brown sauce, with rich meat stock and brown roux. Add browned vegetables, herbs and sometimes tomato paste. Include mushrooms, shallots and white wine to form chasseur sauce for meat. Combine butter, egg yolks and lemon juice to form a creamy hollandaise sauce. Blend this basic mother sauce with orange juice and grated orange rind to make a Maltaise sauce, which pairs well with cooked vegetables. Béarnaise is a well-known variation Enjoy a basic tomato sauce made from seasoned, thin tomato puree. Marinara sauce is a common Italian variation of this mother sauce, made by adding onions, garlic and oregano.