What Are The Mother Sauces?
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces."They're called mother sauces because each one is like the head of its own unique family of sauces.
A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent — although three of the mother sauces are thickened with roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color.
Below we will break down the five mother sauces and show examples of some of the small sauces that can be made from each mother sauce.
1. Béchamel Sauce Recipe
Photo © Michael Newman
Béchamel is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour and butter, you can make a very basic béchamel.
Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth.
Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel:
Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth.
Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel:
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