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Old 12-08-2007, 09:01 AM   #21
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My Escoffier and other sauce books lists the basic five. And mayo is not one.

But hollandaise is essentially an emulsion made with eggs and fat (butter).

And so is mayo.

But if one wnats to squeeze a sixth sauce into the mother category, I would posit buerre blanc.

Very versatile and is used all the time.

Just my humble opinion.
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Old 12-08-2007, 09:20 AM   #22
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Allemande was replaced by Hollandaise by Escoffier. It was originally 4 sauces by a 19th century chef named Careme. Allemande wasn't too far from Mayo and Hollandaise anyway....
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Old 01-18-2008, 09:57 PM   #23
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Hi DannoDog,
Sauce allemande or German sauce is a compound sauce based on a veloute sauce seasoned with lemon juice, a little white wine, a little grated nutmeg and egg yolks and as such bears no relation to mayo. or hollandaise. Escoffier includes some mushroom sauce and a little nutmeg as well. In Mastering the Art of French Cooking by Beck, Bertholle and Child, the name Sauce Parisienne is given for Sauce Allemande.
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