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Dictionary

Words, grammatical forms and meanings linked to the ontology.

mother sauces en · NOUN · etymology 1

Pronunciation

Etymology

See the etymology of the corresponding lemma form.

Meanings

  1. (form-of, plural) plural of mother sauce
    form of mother sauce

mother sauces en · NOUN · etymology 2

Pronunciation

Etymology

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté and hollandaise. Calque of French sauces mères, coined by Marie-Antoine Carême, popularized by Auguste Escoffier.

Meanings

  1. (plural, plural-normally) The set of 5 sauces that are the basis of traditional French cuisine.
    • “The problem with the classic mother sauces,” according to the chef Michael Solomonov, who cooks modern Israeli food at his restaurant Zahav in Philadelphia, “is that most of them are made with roux. Now, roux is out. Nobody uses it, except when you’re making macaroni and cheese.” 2016 August 2, Samin Nosrat, “Five Sauces for the Modern Cook”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 05 Aug 2016:

Forms

SpellingFeaturesLabelsSource
mother sauce Number=Sing lexicographic

Coordinates

sauce brune · roux · allemande sauce · mayonnaise · sauce allemande · brown sauce · allemande

Hyponyms

espagnole · sauce hollandaise · hollandaise · bechamel sauce · tomat sauce · veloute · sauce espagnole · bechamel · béchamel · veloute sauce · velouté · sauce bechamel · white sauce · sauce tomat · velouté sauce · hollandaise sauce · tomat · sauce béchamel · béchamel sauce · espagnole sauce

wikipedia: en:Marie-Antoine Carême · wikipedia: en:Auguste Escoffier