What are the two classification of sauces?

The sauces are classified on different basis like temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce.

What are the 5 types of sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What are the 4 main sauces?

In the 19th century, Marie-Antoine CarĂȘme anointed BĂ©chamel, VeloutĂ©, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L’Art de la Cuisine Française au Dix-NeuviĂšme Siecle. Later on, Hollandaise got added to the family.

What are the 6 leading sauces?

THE SEVEN MOTHER SAUCES
  • BĂ©chamel. Also known as white sauce, bĂ©chamel consists of milk thickened with equal parts of flour and butter. …
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. …
  • VeloutĂ© …
  • Espagnole. …
  • Demi-Glace. …
  • Tomato. …
  • Hollandaise.

Why are the 5 basic sauces called mother sauces?

In the culinary arts, the term “mother sauce” refers to any one of five basic sauces, which are the starting points for making various secondary sauces or “small sauces.” They’re called mother sauces because each one is like the head of its own unique family.

What are the 7 condiments?

There are seven condiments that every kitchen should have:
  • Quality Olive Oil. I studied abroad in Spain during college, and if I only learned one thing it is this: olive oil goes on anything. …
  • Balsamic Vinegar. …
  • Sriracha. …
  • Honey Dijon Mustard. …
  • Ketchup. …
  • Soy Sauce. …
  • Nutella.

Who invented the 5 mother sauces?

Famous chef Marie-Antoine CarĂȘme codified the four original Mother Sauces in the early 1800s. His recipes for VeloutĂ©, BĂ©chamel, Allemande, and Espagnole were vital to every French chef.

What are the five mother sauces?

What are the five mother sauces of classical cuisine?
  • BĂ©chamel. You may know bĂ©chamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. …
  • VeloutĂ© …
  • Espagnole. …
  • Sauce Tomate. …
  • Hollandaise.

What was the first sauce?

Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

What are the uses of sauces?

Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.

Is honey a sauce?

Honey alone has been a traditional dipping sauce and spread for centuries. However, food manufacturers are now using it as an ingredient to formulate dynamic spreads, sauces, and dressings that add extra zest to meals.