Is it 4 or 5

232
10
Joined Jul 2, 2001
CC asked a question about mother sauces in the trivia game. I have always thought there are only 4 as I don't include hollandaise as it is an emulsion. If you count hollandaise aren't you also obligated to count mayonnaise. It is also the base for many sauces. What are the thoughts out there?
 
1,006
10
Joined Feb 6, 2002
one of my books lists mayo as a sauce.

My kids will also tell you that ketchup is the bestest sauce but I don't think that counts here. :)
 
1,244
267
Joined Sep 21, 2001
I thought emulsions were considered as one single type. Mayo and Hollandaise are so similar. I guess you could group them together as 'colloidal sauces" to be more encompassing. But then again I just have a high school chemistry background....
Amazing... What my chem. teacher told me just a few short 30 years ago came to pass- something from that dumb chemistry class might be valuable in the future. Too bad he died a few years back or I'd go tell him!
 
4,508
32
Joined Jul 31, 2000
FODIGGER,

All Mother sauces are cooked sauces, so mayo is not a mother sauce, but Hollandaise is considered one of the "5" mother sauces,

everything else dirived from them are called compound sauces

Espanole, hollandaise, velute, bechamel and tomato :)
 
1,006
10
Joined Feb 6, 2002
Ok CC,

You're gonna have to explain this one to me. If the Mother sauces are cooked sauces and Hollandaise isn't......how the heck did they fit it into the Mother sauce category. I KNOW it's a Mother Sauce cause that's what my professor told me but this is a little confusing. :confused:

And another thing....I warm our Hollandaise sauce if someone is Pregnant, old or a baby....am I making something other than Hollandaise? Does my warming it up make it into a "real" Mother sauce?

Aw CC you just had to go and scramble my wires today. :D And here I was recovering from having fried my brain yesterday! :rolleyes: I think I need to take another nap and re read your post, Im sure Ill be able to compute your words by then.

Jodi
 
232
10
Joined Jul 2, 2001
The egg is cooked before the butter is added in hollandaise were it isn't in mayo.
I still can't get by the emulsion part though. Looking for some more answers either way
 
4,508
32
Joined Jul 31, 2000
Dear Shawtycat,

Sorry about the confusion, This I am a pro at (confusion :))

Hollandaise is in fact a "cooked" sauce. When you whip the eggs over heat to increase the volume, you are cooking them, the clarified butter is slowly added (no more then 110 degree's)

as far as your question about heating your sauce, I'm not quite sure I understand?

Hollandaise is served warm.
cc
 
4,508
32
Joined Jul 31, 2000
Fodigger,

What is it about the colloid you don't get?

You absolutly correct about the sauce being an emulsion, but like I said, hollandaise is cooked, and mayo is not
 
1,006
10
Joined Feb 6, 2002
Psst! CC!

Don't mention that fact to our cook! He'd never believe you. The hollandaise is stored in the fridge.....probably because not that many people order it. AND it could be the fact that, I personally don't consider it REAL Hollandaise......cause it comes as a POWDERED MIX in a can!

Ive never had to make hollandaise at our place, although I did ask and suggest but you know how that goes when you don't have tenure. I think Ill just make some for me...well after Ive had the baby.
 
97
10
Joined Nov 8, 2001
Hello

If you add cream to hollandaise, is it still hollandaise, or is it a totally different sauce altogether?
 
1,244
267
Joined Sep 21, 2001
Cape Chef was correct when he mentioned the 5 "mother" sauces. What they are are the 5 bases from which all other sauces called "small sauces" are derived. One of the derevations of the Hollandaise "mother" sauce are the other colloidal sauces which Cape Chef informed are called "compound sauces". Adding Hollandaise to whipping cream makes "Mousseline" which, by defination would be a "small sauce".
 
9,209
68
Joined Aug 29, 2000
Wow! :cool: I am really enjoying this thread and learning a lot. My hat's off to all of you (I don't merit a toque.. not in this lifetime!) :chef:
 
232
10
Joined Jul 2, 2001
OK deep breath now....
In school I was taught, as many of you were, that there are 5 mother sauces, with hollandaise being the fifth. I also was taught that because hollandaise was an emulsion, that it didn't qualify as a mother sauce(I was taught this by a very old school european chef that I served an apprenticeship under).
I brought up the question as something to discuss. For me, it doesn't matter truely if a person believes there are 4 or 5 mother sauces what matters is can they make them. I can name several hollandaise based sauces that grace my menus from time to time including mousseline, maltaise and choron to name a few. CC's statement reminded me of an old question that I thought might prove an interesting point of discussion. I guess I have always fallen into the "4" catagory because of the respect I feel for my friends knowledge and experiance and the general lack of respect I felt for most of my instructors at school(with some glaring exceptions of course). While the arguements either way fail to sway me, I grant you that they make perfect sense, and I will always say there are 4 mother sauces; 5 if you include hollandaise.
Having said that, "There are only 4 true mother sauces" nanananaaa:D :D :D :D :D :D
Can we make that grin any bigger?:D :D :D
 
846
11
Joined Nov 29, 2001
Woo hoo! I thought I had remembered tomato being one of the Mother sauces...hubby had written that memory off as me trying to Italianize everything. My Belgian cooking teacher used to take issue with tomato being a Mother sauce...You think the French are proud??

;)
 

kuan

Moderator
Staff member
7,067
524
Joined Jun 11, 2001
It's a different sauce. For example, if you add whipped cream to hollandaise you can brown it under the broiler and it's a mousseline, a name of a sauce, which, if used in the wrong culinary context may cause major confusion :)

Kuan
 
Top Bottom