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Sauces in French Cuisine!
Are you celebrating one of the National Food Holidays?  This page is created to help you celebrate Homemade Bread Day, Salsa Month & Sauce Month!

Sauces in French cuisine date back to the middle ages.
"There were hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine."

"In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce (Also called grandes sauces). Carême's four mother sauces were:

1)  Béchamel: based on milk, thickened with a white roux.

2)  Espagnole: based on brown stock (usually veal), thickened with a brown roux.

3)  Velouté: based on a white stock, thickened with a blonde roux.

4)  Allemande: based on velouté sauce, is thickened with egg yolks & heavy cream.

Updated Classifications:
"In the early 20th century, the chef Auguste Escoffier updated the classification, adding sauces such as:

Emulsified sauces such as:

"Most sauces commonly used in classical cuisine are derivatives of one of the above mentioned mother sauces. Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow."


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This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article sauce/  and other related pages. Top photo: homestead
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