French mother sauces
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In French cuisine, the mother sauces, also known as greater sauces, are a group of sauces upon which many other sauces—"daughter sauces" or lesser sauces—are based. Different classifications of mother
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Sauce Spagnole 09
Fresh Tomato Sauce
Velouté de mousseron
Hollandaise sauce
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Hollandaise sauce is a French recipe, a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
French mother sauces
…proposed since at least the early 19th century. The most common list of mother sauces in contemporary use is béchamel, espagnole, tomato, velouté, and Hollandaise sauce. Béchamel is a milk-based sauce, thickened with a white roux and typically flavoured with onion, nutmeg, or thyme…
Hollandaise sauce served as part of eggs Benedict, with a dash of paprika
Some variations on hollandaise sauce