| dbo:abstract
|
- In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (A guide to modern cookery) of his seminal cookery book Le guide culinaire:
* Béchamel sauce: White sauce, based on milk thickened with a white roux.
* Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
* Tomato sauce (sometimes "Tomate" or "Tomat"): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
* Velouté sauce: Clear sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
* Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar. The original French editions of Le guide culinaire did not include Hollandaise as a grande sauce, but separately described mayonnaise—a cold emulsion of egg yolk with oil and vinegar—as a mother sauce for cold sauces; this was not included in the English edition. (en)
- En gastronomía, una salsa madre (sauce mère) es una salsa que sirve como base para una amplia gama de salsas derivadas y se usa en multitud de platos. Este concepto fue concebido por el chef francés Antonin Carême (1785-1833), y actualizado por Auguste Escoffier (1846-1935) y es particularmente frecuente en el contexto de la haute cuisine y la cocina francesa. Muchas salsas madre comienzan por preparar un roux, un mirepoix o un fondo claro. El roux consiste en cocinar harina y alguna grasa (mantequilla, aceite de oliva, manteca...) y sirve para espesar y ligar las salsas. El mirepoix consiste en verduras, generalmente apio, cebolla y zanahoria, cortados muy fino que se cuecen y aportan sabor a la salsa. El fondo claro es uno de los fondos de la cocina profesional, que consiste un caldo hecho a partir de cocer huesos en agua. (es)
- Dans la cuisine française, les sauces mères, également appelées grandes sauces ou sauces de tête, sont un groupe de recettes de sauces sur lesquelles reposent de nombreuses autres sauces, les « sauces filles » ou « petites sauces ». Il existe différentes classifications des sauces mères qui remontent au 19e siècle. (fr)
|
| dbo:thumbnail
| |
| dbo:wikiPageExternalLink
| |
| dbo:wikiPageID
| |
| dbo:wikiPageLength
|
- 14466 (xsd:nonNegativeInteger)
|
| dbo:wikiPageRevisionID
| |
| dbo:wikiPageWikiLink
| |
| dbp:footer
|
- Sauces considered mother sauces. In order : béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise. (en)
|
| dbp:image
|
- 2021 (xsd:integer)
- Fresh Tomato Sauce .jpg (en)
- Hollandaise sauce.jpg (en)
- Mayonnaise .jpg (en)
- Sauce Spagnole-09.JPG (en)
- Velouté de mousseron.jpg (en)
|
| dbp:perrow
| |
| dbp:totalWidth
| |
| dbp:wikiPageUsesTemplate
| |
| dcterms:subject
| |
| rdfs:comment
|
- Dans la cuisine française, les sauces mères, également appelées grandes sauces ou sauces de tête, sont un groupe de recettes de sauces sur lesquelles reposent de nombreuses autres sauces, les « sauces filles » ou « petites sauces ». Il existe différentes classifications des sauces mères qui remontent au 19e siècle. (fr)
- In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (A guide to modern cookery) of his seminal cookery book Le guide culinaire: (en)
- En gastronomía, una salsa madre (sauce mère) es una salsa que sirve como base para una amplia gama de salsas derivadas y se usa en multitud de platos. Este concepto fue concebido por el chef francés Antonin Carême (1785-1833), y actualizado por Auguste Escoffier (1846-1935) y es particularmente frecuente en el contexto de la haute cuisine y la cocina francesa. (es)
|
| rdfs:label
|
- Salsa madre (es)
- French mother sauces (en)
- Sauce mère (fr)
|
| owl:sameAs
| |
| prov:wasDerivedFrom
| |
| foaf:depiction
| |
| foaf:isPrimaryTopicOf
| |
| is dbo:wikiPageRedirects
of | |
| is dbo:wikiPageWikiLink
of | |
| is foaf:primaryTopic
of | |
.jpg){kind=link}
.jpg){kind=link}
