The Main Sauces
A velouté sauce, along with tomato, Hollandaise, Béchamel and espagnole, is one of the sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century.
In cooking, espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauce were already gathered in different Spanish cooking handbooks of the late 19th century.
Tomato sauce refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish. Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.
Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.
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