Category:Mother sauces
From Infogalactic: the planetary knowledge core
Marie-Antoine Carême set forth what he considered the four grandes sauces of French cuisine in the early 19th century: béchamel, espagnole, velouté, and allemande.[1] In the early 20th century, Auguste Escoffier refined this list to the contemporary five "mother sauces" by dropping allemande as a daughter sauce of velouté, and adding hollandaise and sauce tomate, in his classic Le Guide Culinaire[2] and its abridged English translation A Guide to Modern Cookery.[3]
References
Pages in category "Mother sauces"
The following 5 pages are in this category, out of 5 total.
