there 6 type of mother souce use in hotel industry... 1.Espagnole: This is a basic brown sauce. Mother Sauce # 5. Careme’s four original mother sauces were Allemande, Bechamel, Veloute and Espagnole. There are 6 mother sauces that are most commonly used for food production. 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. MOTHER SAUCES These sauces are called as the basic sauces or MOTHER SAUCES as they give rise to a number of other substances and derivatives. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise. Mother Sauce # 2. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood.
One Last Thing… Some of the classic versions of these sauces use … Mother Sauce # 3. Mother Sauce # 1. Mother Sauce # 4. There are cold and hot sauces all these sauces are the basis for further derivatives. List of 6 Basic Mother Sauces | Food Production. 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 and its …
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