MARIE-ANTOINE CARÊME (1783–1833)

Carême, known as the “Chef’s of kings and the king of Chefs,” was an acknowledged master of French grande
cuisine. Abandoned on the streets of Paris as a child, he worked his way from cook’s helper in a working-class
restaurant to become one of the most prestigious chefs of his (or, arguably, any other) time. During his career,
he was chef to the famous French Diplomat and gourmand Prince de Talleyrand, the Prince Regent of England
(who became King GeorgeIV), Tsar Alexander I of Russia and Baron de Rothschild, among others. He
developed the 5 mother sauces.

FIVE MOTHER SAUCES

Béchamel – Béchamel sauce, also known as white
sauce, uses milk as a base and is thickened with a
white roux. Béchamel sauces are commonly flavored
with onion, shallots, pepper, or nutmeg. Secondary
sauces that are made with béchamel include cheese
sauces, cream sauces, or Mornay sauce. Béchamel
based sauces are often served with pasta, vegetables,
eggs, or poultry.

Espagnole – Espagnole, often referred to as brown

sauce, uses a brown stock, such as beef, as a base and
is thickened with a brown roux. Espagnole is often flavor
ed with aromatics, savory herbs, or tomato paste.
Espagnole is commonly made into secondary sauces
such as mushroom sauce, Demi-Glace, Sauce Madeira,
or Bordelaise. Espagnole sauces are commonly served
with roasted meats, such as beef, veal, lamb, or duck.

Hollandaise – Hollandaise sauce is a rich creamy sauce

that uses butter as a base and is thickened through the
science of emulsions. Hollandaise sauces are often
flavored with peppercorns, cayenne, lemon, or vinegar
and can be made into secondary sauces such as
Maltaise, Mousseline, or Bearnaise. Hollandaise sauces
are often served with eggs, vegetables, or poultry.

Red (Tomato) Sauce – Red sauces have a tomato base and are
thickened with purees, by reduction, or a roux. Red
sauces can be flavored with mirepoix, meat stock, or
salted pork. Secondary sauces commonly made from re
d sauce include Puttanesca, Creole, or Spanish. Red
sauces can be served with nearly everything, including
pasta, vegetables, fish, beef, veal, poultry, or polenta.

Veloute – Veloute sauces use chicken, fish, or another

white stock as a base and are thickened either with a
roux or a liason (egg yolk and cream). Examples of
secondary sauces made with a veloute include
mushroom sauces, curries, herb sauces, or white wine
sauce. Veloute sauces are often served with lighter
dishes such as vegetables, fish, pasta, or poultry.