Description
Five standardized sauce bases that enable derivative sauces through systematic variations.
Technical
Each sauce employs distinct thickening methods: Béchamel (roux + milk), Velouté (roux + white stock), Espagnole (brown roux + brown stock), Hollandaise (emulsified egg yolks + butter), and Tomate (roux + tomatoes).
Culinary Significance
Provides structural integrity to French cuisine, allowing efficient sauce production through mother-daughter sauce relationships.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
82°C optimal
60°C to 95°C range
Time
45 minutes
15 minutes – 90 minutes
Equipment
Heavy-bottomed saucepanBalloon whiskWooden spoonBain-marie