Topic: Master Sauces

Return to Archives of Chef Talk

Antidepressant Medications
Handle stress, elevate the mood,
treat anxiety disorders.		Casino Classic
Best Online Casino!
Get $500 free on the house!		Weight Loss Supplements
Natural supplements that burn body fat,
suppress appetite and support a healthy diet.		Shared Movies
Over 80 Million Movies and TV-Shows
No Charge per movie, No download limit!
Posted at December 25, 2015, 9:01 am:

This should be an easy one for the pro's out there....What are the 5 Master sauces, and what are the basics of each?? Seems I only know two of them...
Thanks
Bobby

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I think they are: bechamel, veloute, espagnole, tomato and hollandais...

BTW: Sometimes a vinegrette is considered a sauce.

Don't forget demiglace.

In order to make a quart demi glace you need to first make a quart of ...

We're not helping you out of a jam on an exam, are we? Just cur...

Or any other freakin' classic french cookbook.

Demi is sometimes included as a mother sauce by some because there are...

I don't agree with the vinaigrette being a mother sauce.

I've tried three times now to reply to this thread.

I have also heard that some consider mayonnaise the 6th Mother Sauce s...

not to create more havoc (ok thats my purpose odf this reply) but sinc...

What do you mean Bearnaise is not a derivative of Hollandaise? You ma...

I think when I asked this question-- I believe it was here, a couple y...

Actually, I was just told in class today about bearnaise and whether i...

interesting what i read; some 28 years ago when i became a culinary ap...

to put an end to the confusion, hollandaise and bernaise are categoriz...

doc, went into some old book, a menu dated 1809, 28 november in the...

Thanks to all who answered---It has been great fun, and educational as...

actually, demi-glace, is an espangole, with madiera or sherry wine add...

wow, thank you for not being dumb.

5 mother sauces are: - Espagnole - of which demi-glace is a derivat...

When I was in school (years ago), the teaching chef said there were pe...

Hee hee hee, take it with a grain of salt, my friend.

Other Topics of Chef Talk:

Bravo show

Decomalt piped garnish problems

need help with french bread

Any hints for keeping your coats clean?

Hello from Tennessee

I wish someone would make....

Batter Question?

Marinade Injectors

Who owns the recipe?

New from Australia

hi everyone

Financier

Season v. Rubs

Creme Brulee Torches with replaceable battery

knife rolls

Lost it after 2 years - an old friend~

J. M. Erich WEber - help - Confectioner - need info

muffin tin liners

What is soft PVC?

Using COCONUT OIL as an Alternative to Vegetable Shortening?

Greetings from L.A....

Users: UK or US?

Need Advice

Sub for Soy HELP

rates for private chefs

2006 Amoretti World Pastry Championship

File Sharing Service  Image Sharing Service  Usenet Newsgroups Reader
Guide to Serials and Shows  English Subtitles For DivX Movies  Lyrics Catalogue
Over 5000 Cocktail Recipes  Hot News Archive  Funny Jokes and Anecdotes
Cooking Recipes Catalogue  Cool Online Encyclopedia  Computer Games Cheats
Pets Department  Spam Free Guestbook Service  Medical Catalogue


Free Web Stats