The five mother sauces of classical French cuisine are:
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Béchamel Sauce: This sauce is made with milk and a white roux (flour and butter cooked together). It is often used as a base for creamy sauces and soups.
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Velouté Sauce: This sauce is made with a light stock (chicken, fish, or veal) and a blonde roux. It is often used as a base for creamy soups and sauces.
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Espagnole Sauce: This sauce is made with a dark stock (beef or veal) and a brown roux. It is often used as a base for rich, hearty sauces.
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Hollandaise Sauce: This sauce is made with egg yolks, butter, and lemon juice. It is a classic sauce for eggs Benedict and is often served with vegetables, fish, or chicken.
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Tomato Sauce: This sauce is made with tomatoes, onions, garlic, and herbs. It can be thickened with a roux or left as a thin, flavorful sauce.
These five mother sauces are the foundation for many other sauces and dishes in French cuisine. They are still relevant in modern cooking practices and mastering them provides a solid foundation for building your own signature flavors.
