What are the five mother sauces that Auguste Escoffier established?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

What sauces did Auguste Escoffier invent?

Our Guide To Escoffier’s 5 Mother Sauces

  • Hollandaise Sauce.
  • Béchamel Sauce.
  • Velouté Sauce.
  • Tomato Sauce.
  • Espagnole (Spanish) Sauce.

What is Escoffier sauce?

Sauce Tomat Auguste Escoffier’s version included carrots, onion, garlic, butter, and flour, plus pork belly and veal broth for richness. While it may be a bit more complicated than opening a jar of grocery store sauce, the home chef should definitely try Escoffier’s original recipe.

What is Escoffier known for?

Auguste Escoffier left behind a legacy in the French culinary industry still enjoyed by professional chefs everywhere. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management.

What is the oldest 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 6 mother sauces?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

What does Escoffier mean in English?

But perhaps the most ingenious was the claim that, after the Napoleonic Wars, redundant soldiers who had served in France joined local constabularies and adopted the name “escoffier” – someone able and ready to “cook your goose” – taken from the name of Auguste Escoffier, the famous French chef and restaurateur.