In the culinary world, Escoffier’s five mother sauces are used as the base of many “daughter” or “secondary” sauces and are defined by their base ingredient and thickening agent:
|Sauce||Base||Thickening agent||Secondary sauce|
|Bechamel||Milk||White roux||White sauces, cheese sauces, mornays, mustard sauce|
|Veloute||White stock (e.g. veal, fish or chicken)||White roux||Supreme sauce, Allemande sauce, white wine sauce|
|Tomat||Tomatoes||White roux||Provençale sauce, Creole sauce|
|Espagnole||Roasted veal stock||Brown roux||Demi-glace, red wine reduction, Lyonnaise sauce, Madeira sauce|
|Hollandaise||Egg yolks and butter||Emulsification||Bearnaise, Dijon sauce, Mousseline sauce|
But what about desserts? Are there a set of standard sauces for sweet dishes?
Well, there are a number of basic sauces that can be used to make secondary sauces or as bases for dishes like ice cream, souffles, caramels, etc.
Here’s my attempt at a dessert sauce hit list and some example recipes from previous posts:
- Comprising chocolate as its base and thickening agent, and cream or melted butter as its liquid.
- Can be used to make different types of chocolate sauce (e.g. white choc vs dark) and then the base for ganache, truffles and fudge.
- Using the fruit purée as the base and thickening agent, and water or juice as a liquid.
- Can be used to make coulis and curds, or a base for sorbets and souffles.
- Using egg yolk as its base and thickening agent, and cream as its liquid.
- Can be used to make ice cream and crème pâtissière.
- Using egg yolk as its base and thickening agent, and white wine as a liquid.
- Using sugar as the base, and water as the liquid – thickens through reduction.
- Can be used to make caramel sauce, sorbets and toffee.
What do you think? Have I missed any?