Comments on: What Are The Mother Sauces

By: sherpa aabir

sherpa aabir — Sat, 21 Jan 2012 19:47:23 +0000

hey guys i would like know clearly the methods of cooking? you could write a comment with valid method there will be a great great for ,,,

By: sherpa aabir

sherpa aabir — Sat, 21 Jan 2012 19:43:11 +0000

normally there are only 5 mother souces and by adding some ingredients there will be a different flavours and test which is called different souce, but people there are only 5 other souces

By: ryan ang

ryan ang — Mon, 14 Nov 2011 23:11:01 +0000

can u help me how to make the five mother souses? can u gave me a recipe of them? tnx

By: Phillip Edmisten

Phillip Edmisten — Sun, 04 Sep 2011 01:10:49 +0000

Espagnole is a dead sauce. No one makes it anymore. More often then not people replace demi glade with jus de veau lié. Mother sauces are also referred to as grand sauces. The CIA’s new professional chef 5th edition lists demi glace, velouté, béchamel, tomato sauce, and hollandaise as these. This was the main book I was taught out of while in school and I had a Certified Master Chef Peter Wolf Michael as an instructor in my skills classes. He taught us that demi glace not espagnole was a grand or mother sauce.

By: JOE FERRAO

JOE FERRAO — Tue, 05 Jul 2011 13:51:16 +0000

GOOD
ITS
INTERESTING

By: Saucier

Saucier — Fri, 15 Apr 2011 21:11:31 +0000

Ok so the age old debate as of late is how many well by standard there is the classic 4 then hollandaise came in at number 5 and the new debate is are there 1 or even 2 more. Well my executive chef seems to think that there are only 5 and the sous chef younger by the way feels Vinaigrette and Mayonnaise are the other two and not demi glace as yes it’s a deriv of another mother sauce. I wish I could just get a clear answer from someone. so many well this well that. the standard is 4 then hollandaise all I want to know is as a new era has approached are there any more

By: varghese abraham

varghese abraham — Thu, 02 Dec 2010 08:06:04 +0000

i also believe that there are six mother sauces

By: Malik

Malik — Sun, 08 Aug 2010 00:52:10 +0000

Great stuff to everyone. I’m a free hand cook, never been to school for cooking but clearly gifted by GOD to do it. I went for a Job interview yesterday and i believed according to my experince and somewhat knowledge of the kitchen, I thought that i was qualified for the job. The inteview was going great until, He asked me a few questions. The first one was, what are the five mother sauces I had not a clue from that point I think the interview went south. Therefore my point in all this, to whoever have a gift in some type skill take it serious enough to get educated in that craft. And to ladies & gentlemen that pursulted there passion in the culinary arts field GOD BLESS you.

By: Chef Canfield

Chef Canfield — Tue, 08 Jun 2010 05:52:33 +0000

In response to Gareth { 12.05.08 at 2:16 pm } comment about mayonnaise and vinaigrette not being sauces. Iam sorry but you are wrong. Mayonnaise is a french sauce originally created in the 16th century. So is Vinaigrette . I recomemned you research your comments especially before commenting about americans becuase only an rude American would have made your pathetic comment.

By: Demar

Demar — Sat, 05 Jun 2010 03:08:06 +0000

I would like to know more about “mother sauces”.