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Mother sauce is a basic sauce that serves as the foundation for various types of sauces. There are five categories of mother sauce: brown, tomato, emulsions, veloute, and bechamel. Each sauce can be customized to suit individual tastes and needs.
Sometimes referred to as a great sauce, mother sauce is simply the basic sauce that provides the foundation for a number of different types of sauces. Typically, culinary experts classify large sauces into five basic categories. Any type of mother gravy can be augmented or enhanced for a specific recipe by adding ingredients above and beyond the basic gravy components.
Perhaps the most popular mother sauce of all is brown sauce. This type of sauce is created by using some sort of brown stock, such as red meat seasonings, as the basis for the recipe. Mushrooms are also often used to create this type of mother sauce. Enriched with a variety of spices and herbs, the Brown Sauce lends itself very well to serving with various types of beef and pork.
Along with brown sauces, tomato sauces are extremely popular in many different cuisines. Spaghetti and various pasta sauces are examples of these types of tasty concoctions. This basic mother sauce can be enriched by adding various types of meat, large vegetables such as courgettes and spices such as garlic, oregano or parsley.
Emulsions are examples of a mother sauce created using an egg base, specifically egg white. Mayonnaise, hollandaise sauce and similar sauces fall into this category. Emulsions work great when seasoned with pasta, chicken, and a variety of steamed or cooked vegetables.
Veloute is a classification of mother sauce made with a sort of white broth and the addition of roux. This flavorful sauce is light and just enough to add a little extra flavor to the dish without overpowering the taste of the main ingredients. French sauces that are examples of veloute include Allemande and White Bordelaise.
A fifth category of mother gravy is Bechamel. These sauces will use milk as the base ingredient, paired with a pale roux. Generally, fresh whole milk is recommended for the creamiest texture and highest concentration of flavor. Sauces in this category include Mornay Sauce, Soubise and Crème.
Each mother sauce can be customized to suit the individual tastes and needs of the chef and those who will be consuming the finished culinary creation. In some cases, the mother sauce is served on top of the entree, while other times the sauce will be available on the side. This allows each person to enjoy the sauce or salsa they like.
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