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The Five Mother Sauces (should they be updated)

Discussion in 'Open Forum With James Peterson' started by nicko, Apr 17, 2009.

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  1. Apr 17, 2009 #1
    nicko

    nicko Founder of Cheftalk.com Staff Member

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    Jim,

    I have often wondered if the five mother sauces are still valid in today's cookery. When I consider the sauces it is the sauce espagnole that always puzzled me as to why this is a mother sauce. About the only time I remember ever seeing a chef make this base sauce was in culinary school. What I have seen most restaurant chefs using are demi-glace based sauces, coulis, compound butters, beurre blancs, and now foams. I honestly don't recall anyone ever making a classic espagnole sauce and I wonder if you have ever considered whether this should continue to be one of the five mother sauces. While I understand the importance of learning the classics the sauce Espagnole seems to be outdated.

    I have also wondered why the Buerre Blanc is not considered a mother sauce mostly because it is so widely used. There is no base mother sauce for a buerre blanc.

    Curious about your thoughts thanks.


    Nicko
     
  3. Apr 17, 2009 #2
    james peterson

    james peterson

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    An espagnole is really the base for a demi-glace and is nowadays (without calling it as much) made, but without the roux and sometimes without all the tomatoes. Perhaps demi-glace should be named the fifth mother sauce just to avoid confusion. Beurre blanc wasn't discovered by the mainstream culinary community untiil the 60s and was always thought of as a regional (Brittany) sauce. But I think it should certainly be considered for inclusion.
     
  4. Apr 17, 2009 #3
    saucy

    saucy

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    Ofcourse not. Although I must admit they have been around for ages; they are the beginning of some of the most fabulous dishes. Each of them serve a very important purpose in food preparation. Leave them alone i say. I think however maybe some one should come up with a new mother sauce.
     
  5. Apr 17, 2009 #4
    amazingrace

    amazingrace

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    Perhaps they could be called "sister sauces". If that catches on, remember you heard it here first. :lol:
     
  6. Apr 18, 2009 #5
    kuan

    kuan Moderator Staff Member

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    Folks, this is a Q&A with James Peterson. Please allow Mr. Peterson to address questions.
     
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