mother sauces
Jump to navigation
Jump to search
English[edit]
Etymology 1[edit]
See the etymology of the corresponding lemma form.
Noun[edit]
Etymology 2[edit]
From French sauces mères, coined by Marie-Antoine Carême, popularized by Auguste Escoffier.
Noun[edit]
mother sauces pl (plural only)
- (cooking) The set of 5 sauces that are the basis of traditional French cuisine.
Hyponyms[edit]
- béchamel / sauce béchamel / béchamel sauce / bechamel / sauce bechamel / bechamel sauce / white sauce
- espagnole / sauce espagnole / espagnole sauce
- hollandaise / sauce hollandaise / hollandaise sauce
- tomat / sauce tomat / tomat sauce
- velouté / velouté sauce / veloute / veloute sauce
Coordinate terms[edit]
- mayonnaise (original base sauce replaced by allemande and hollandaise)
- allemande / sauce allemande / allemande sauce (replaced by hollandaise)
- brown sauce / sauce brune (a fundamental sauce) (roux + jus)
- roux (a basis of sauce)
Further reading[edit]
French mother sauces on Wikipedia.Wikipedia
