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Old 05-15-2007, 03:13 AM   #1
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Lightbulb Basic Mother sauces

Sauce:Sauce is a thick consistency liquid wtich is made with the combination of stock and roux with puree of the vegetables.sauce is made to enrich the food items as an accompaninent.
Mother sauces are bechamel,hollandaise,mayonnaise,espangole,tomato,v eloute are the six basic sauce.

Some examples are
Roast lamb-Mint Sauce
Roast Trukey-canberry sauce
Roast Beef-apple sauce
Roast chicken-bread sauce.

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Old 05-19-2007, 08:19 AM   #2
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Mayo is not a mother sauce - otherwise, you have the five mother sauces correct.

Personally, I prefer this definition of 'sauce' - "...a flavored liquid designed to accompany food in order to enhance or bring out its flavor." from A Food Lover's Companion.
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Old 05-19-2007, 03:46 PM   #3
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jennerose, it's cool that you like posting informative threads, but at least make your posts accurate and current. Many people refer to this site for educational and informative purposes. Not only do we already have accurate, and informative threads on the FIVE mother sauces (yes, mayonnaise is not a Mother sauce), the definition of sauce that you posted is out of date. These days, anything can be a sauce beit a reduction of some sort, a nage/consomme, a vinaigrette, any liquid mounted and thickened with butter, etc., etc.
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Old 05-19-2007, 07:07 PM   #4
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Excuse my ignorance, Iron Chef, but if Vinaigrette can be a sauce, then why not mayonaisse?
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Old 05-19-2007, 07:41 PM   #5
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Quote:
Originally Posted by Constance
Excuse my ignorance, Iron Chef, but if Vinaigrette can be a sauce, then why not mayonaisse?
They can both be sauces but neither is one of the five mother sauces.
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Old 05-19-2007, 08:49 PM   #6
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My mother never made ANY of those sauces, except for the tomato.
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Old 05-19-2007, 09:22 PM   #7
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I agree with ironchef, that any reduction can be a sauce. Also mother sauces as you classify them differ from cuisine to cuisine.
For example in Indian cooking none of the above are considered mother of sauces. I would assume it would be the same for Chinese cooking, Middle Eastern cooking etc.
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Old 07-27-2007, 10:10 PM   #8
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IMHO, referring to sauces as "mother sauces" should be prefaced by stating that you're talking about french cooking, right?
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Old 07-27-2007, 10:26 PM   #9
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What is a mother sauce? Is it like a base from which all more complicated sauces start?
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Old 07-28-2007, 11:28 AM   #10
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Quote:
Originally Posted by Fisher's Mom
What is a mother sauce? Is it like a base from which all more complicated sauces start?
Yes, that's it.
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