FAQs
The three jangs that dominate Korean cuisine are doenjang, ganjang and gochujang. These three foundational jangs are similar to the French “mother sauces” since they are used to create all the other sauces and marinades used in Korean cooking.
What are small sauces? ›
Small sauces are traditionally created from classic sauces like demi-glace, jus lié, velouté or béchamel. They begin with infusions of aromatic vegetables, herbs, spices, and wine or other spirits.
What chef is known for the creation of the five mother sauces? ›
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.
What are the mother sauces by Chef Auguste? ›
In honor of our namesake Auguste Escoffier's birthday in October, all five mother sauces will be addressed:
- Béchamel Sauce.
- Velouté Sauce.
- Espagnole Sauce.
- Hollandaise Sauce.
- Tomate Sauce.
What is the most famous Korean sauce? ›
Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything! As far as flavor goes, there's nothing like gochujang sauce.
What are the 5 basic mother sauces? ›
There are 5 types of Mother Sauce namely Hollandaise Sauce, Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce. but of the 5 types of Mother Sauce, Mother Sauce has basic ingredients as the basic sauce for those 5 types of Mother Sauce.
What are the 3 main sauces? ›
There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.
Why are there 5 mother sauces? ›
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family.
What are the 4 basic sauces? ›
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family.
Who is the father of mother sauces? ›
The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté, Béchamel and Tomate, as well as Hollandaise and Mayonnaise. His book Le guide culinaire was published in 1903.
Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.
Is mayonnaise a mother sauce? ›
The word "mayonnaise" is verified in English in 1815. Later Chef Georges A Escoffier wrote that the mayonnaise as the mother suace for Cold sauces & the same had been incorporated in his French cookbooks.
What are the 4 original mother sauces? ›
But first, a quick history lesson. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Careme's four original mother sauces were Allemande, Bechamel, Veloute and Espagnole.
What is the most versatile mother sauce? ›
Hollandaise and its daughter sauces are very versatile and pair well with a wide range of dishes from delicate eggs and vegetables to hearty steaks and salmon.
What is a sister sauce? ›
A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.
What are the three basic Korean sauces? ›
There are many kinds of jang, but you'll find three in every Korean kitchen: ganjang (soy sauce), doenjang (soybean paste), and gochujang (chile paste).
What are the 3 modern mother sauces? ›
All of these fall into the broad category of sauces. There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.