Small sauces of french ?

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Samina Tapia Samina Tapia

There are hundred's of sauces in the French cuisine. In Classical French Culinary, sauces were a major part of the French cuisine.

The French sauces have been classified into five families, each family having a 'Mother Sauce' Or Grandes Sauce.

Béchamel, or white sauce made of flour, butter and milk

Espagnole, made of brown stock, thickened with a brown roux or flour butter mixture

Velouté, made of a white stock, thickened with a blonde roux and or egg yolk and cream.

Sauce Tomat, tomato based sauce, thickened with a roux.

Sauce Hollandaise, an emulsion of egg yolk, butter and lemon juice.

A sauce which is derived from one of these mother sauces is called a small sauce or secondary sauce. Most sauces commonly used today are derivatives of these mother sauaces and Small sauces are usually used to accompany dishes as Mother sauces are not commonly served on their own. For example, Bechamel can be made into Mornay sauce by the addition of cheese and Espagnole becomes Bordelaise with the addition of a reduction of red wine, shallots, and poached beef marrow.