In cookery Sauce Mousseline, Sauce Dijon & Sauce Foyot are all derivatives of which ‘mother’ sauce?
"a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Hollandaise can be frozen. Basic ingredients for the sauce are; Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients, including: Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine."
"Mojo (sauce) Mojo (, from Portuguese ""molho"" , meaning ""sauce"") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called ""pimienta"" in the Canary Islands), garlic, paprika (called ""pimentón"" in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo (""mojo rojo"") and green mojo (""mojo verde""). Other countries have recipes similar to mojo, where acid ingredients such as vinegar, lemon, orange, or lime juice may be used. Green mojo, or mojo containing green spices,"
"Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, and Escoffier popularized the recipe, which is still followed today. Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical"
"Dijon mustard Dijon mustard (""Moutarde de Dijon"") is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes. The main ingredients of this condiment are brown mustard seeds (""Brassica juncea""), and white wine, or a"
"Sauce bourguignonne Sauce bourguignonne , Bourguignonne sauce, is a French sauce with a base of red wine with onions or shallots, a ""bouquet garni ""(parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour. When the sauce is used to accompany sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in"
"how to make the sauces bechamel, brown sauce, tomato sauce, and mayonnaise. He also included a narration of his eating habits. Diat also wrote ""French Cooking for the Home"" (1956) and ""Gourmet's Basic French Cookbook"" (1961). Louis Diat Louis Felix Diat (1885–1957) was a chef and culinary writer who is one of the chefs believed to have created vichyssoise soup, though other chefs in France are also credited for the same; no proof is available for any claimants' assertions. Diat was born in 1885 in Bourbon-l'Archambault/Montmarault, France, where his father managed a shoe store. During the summer, when Diat and"
"Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term ""ravigote"", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: ""ravigoté"" connotes ""reinvigorated"", ""freshened up"". It is generally served with mild flavored proteins or those that have been boiled or poached, such as"
"Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as ""Salsa Colla or Colletta"" (""glue sauce"") because of the gluey consistency of"
"end of the process, and the sauce is further reduced. ""Espagnole"" is the French word for ""Spanish"", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of ""vichyssoise"" and the author of the classic ""Gourmet's Basic French Cookbook"": ""There is a story that explains why the most important basic brown sauce in French cuisine is called ""sauce espagnole"", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This"
"Louis Diat Louis Felix Diat (1885–1957) was a chef and culinary writer who is one of the chefs believed to have created vichyssoise soup, though other chefs in France are also credited for the same; no proof is available for any claimants' assertions. Diat was born in 1885 in Bourbon-l'Archambault/Montmarault, France, where his father managed a shoe store. During the summer, when Diat and his siblings desired a cold snack, Diat's mother Annette often poured milk into leftover potato-and-leek soup (""potage bonne femme""). At age five, Diat learned to cook. At age eight, he awoke early before school to cook"
"fish, fowl, eggs and, traditionally, with ""tête de veau"", jellied hare, head cheese, pâté or calves' brains. Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term ""ravigote"", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: ""ravigoté"" connotes ""reinvigorated"", ""freshened up"". It"
"a dip for ""tostones"", fried cassava, and sometimes mashed with ""mofongo"". In the Dominican Republic, it is called ""wasakaka"" and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is a mix of garlic, olive oil, and sour orange or lemon juice. Mojo (sauce) Mojo (, from Portuguese ""molho"" , meaning ""sauce"") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called ""pimienta"" in the Canary Islands), garlic, paprika (called ""pimentón"" in Spain), cumin or coriander, and other spices. Mojo originated in"
"form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté). ""Sauce velouté"" is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include: Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five ""mother sauces"" of French cuisine listed by Auguste Escoffier in the 19th century, along with"
"single original cassoulet being extended for years or even decades. In U.S. restaurants, the term ""cassoulet"" is often applied to any hearty bean-based casserole, with variations such as salmon cassoulet. Cassoulet Cassoulet (, from Occitan ""caçolet"" ) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (""couennes"") and white beans (""haricots blancs""). The dish originated in the south of France. It is named after its traditional cooking vessel, the ""cassole"", a deep, round, earthenware pot with slanting sides. The traditional homeland of cassoulet is the region once known as the province of"
"known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande"
"can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato"
"Cassoulet Cassoulet (, from Occitan ""caçolet"" ) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (""couennes"") and white beans (""haricots blancs""). The dish originated in the south of France. It is named after its traditional cooking vessel, the ""cassole"", a deep, round, earthenware pot with slanting sides. The traditional homeland of cassoulet is the region once known as the province of Languedoc, especially the towns of Toulouse, Carcassonne, and Castelnaudary, that claims to be where the dish originated. The brotherhood of Cassoulet ""La Grande Confrérie du Cassoulet de Castelnaudary"" has organized"
"before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly. Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic ""green"" juice of unripe grapes. Most mustards from Dijon today contain white wine rather than verjuice. ""Dijon mustard"" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most mustard described as ""Dijon"" is manufactured elsewhere. Even that produced in France is made almost exclusively from Canadian mustard seed, particularly from the province of Saskatchewan, which produces 80% of"
"Michel Guérard, a French chef, author, one of the founders of ""nouvelle cuisine"", and the inventor of ""cuisine minceur"", from Eugénie-les-Bains, Aquitaine, in south-western France; the sauce has since become a modern classic. In its original form, the sauce was intended as a Mediterranean preparation and contained a lot of garlic. It was served either hot or cold after infusing the herbs in the oil. Sauce vierge Sauce vierge (French; in English: literally, ""virgin sauce"") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include"
"veal velouté with a large amount of cream added. Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as ""Salsa Colla or"
"sauce, onions, mustard, allspice, tomato puree or other ingredients to add flavor. It is available as ready-to-use or in dehydrated form in stores. Brown sauce (meat stock based) In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce (""brun sovs"") is a very common sauce, and refers to a"
"classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, enjoying increasing popularity at high-end restaurants. Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including: Examples are: There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"wine sauce and champagne sauce are the most common sauces prepared from a fish velouté base. Several types of wine sauces exist using wine as a primary ingredient. Sauce poivrade is a wine sauce in French cuisine that is prepared with mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper. Sauce Bourguignonne is a French sauce with a base of red wine with onions or shallots. Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. Sauce lyonnaise is a French sauce"
"of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. The Grey Poupon mustard brand, now well known in the United States, originated in Dijon in 1866. The name ""moutarde de Dijon"" was granted legal protection with an appellation d'origine contrôlée (AOC) designation in 1937. There is also a protected geographical indication for ""Burgundy mustard."" Dijon mustard Dijon mustard (""Moutarde de Dijon"") is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France"
"Saucisson Saucisson, or ""saucisson sec,"" is a variety of thick, dry cured sausage that originates in France. Similar sausages are called Salchichón in Spain. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Saucisson comes from the Latin ' meaning ""salted"". It is sometimes called '. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork. The word ""saucisson"" first appeared in France in 1546 in the ""Tiers Livre"" of Rabelais. Saucisson stuffing is generally made of two-thirds to three-quarters lean"
"French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power. Central European cuisine often uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux, which is called in Slovak, in Czech, in Polish, ()"
"the sauce, and was brought to France by the chefs of Catherina de' Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. This sauce was prominent in Italian cooking texts of the Renaissance as ""salsa colla"", but was renamed much later in ""Le Cuisinier François"", published in 1651 by François Pierre La Varenne (1615–1678), ""chef de cuisine"" to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the ""Cuisinier François"" ran through some thirty editions in seventy-five years. The sauce originally was a"
"Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande (""German sauce"") in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it sauce blonde. The sauce is generally"
"Boudin Boudin () are various kinds of sausage in French, Luxembourg, Belgian, German, Quebec, Acadian, Aostan, Creole, Surinamese Creole, Austrian and Cajun cuisine. The Anglo-Norman word ""boudin"" meant 'sausage', 'blood sausage' or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either. (cf. boudin) The English word ""pudding"" probably comes from ""boudin"". The term ""boudin"" in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this"
"the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. The onions may also be cooked at the same time as the meat. Sauce bourguignonne Sauce bourguignonne , Bourguignonne sauce, is a French sauce with a base of red wine with onions or shallots, a ""bouquet garni ""(parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking"
"A tie to France is part of the very concept of New Orleans Creole. The city had come into the United States when Jefferson made the Louisiana Purchase in 1803—over a hundred years after its founding. It remained an American center for French culture, tradition, and immigration into the twentieth century. The velouté is one of the 'mother' sauces, foundational in French cuisine. New Orleans took from France, but also began to impart its own spin. The traditional seasoning in the French version would be diced onions (sauteed briefly), salt, white pepper, and a pinch of ground nutmeg. A bouquet"
"other ingredients.) Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak. The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (""pommes de terre soufflées""), and served at the 1836 opening of ""Le Pavillon Henri IV"", a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Béarn region, a former province now in"