What are the mother sauces of French cuisine?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

How many Chinese mother sauces are there?

Each of the five mother sauces is made with a different liquid, and a different thickening agent—although three of the mother sauces are thickened with ​a roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color.

What makes Chinese cuisine different?

What makes Chinese food unique? The Chinese culture has a deep rooted affection for food and any celebration is incomplete without food. What makes their food unique is that each recipe has a meaning attached to it; every ingredient whether it is vegetable, meat, or spice holds a meaning.

Is beurre blanc a mother sauce?

Though beurre nantais, also known as beurre blanc (meaning “white butter”), is not one of the five French mother sauces (béchamel, espagnole, hollandaise, tomato, and velouté), it is a base recipe from which many other sauces are built.

What are the 6 mother sauces?

Sauces considered mother sauces. In order (left-to-right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

What are the different Chinese sauces?

Top 9 Chinese Sauces and Seasonings

• 01 of 09. Soy Sauce. The Spruce.
• 02 of 09. Hoisin Sauce. Getty Images / Willie Nash.
• 03 of 09. Rice Wine.
• 04 of 09. Rice Vinegar.
• 05 of 09. Oyster Sauce.
• 06 of 09. Asian Sesame Oil.
• 07 of 09. Chili Paste/Sauce.
• 08 of 09. Chili Bean Sauce.

What are the basic Chinese sauces?

Chinese Sauces and Pastes–Guide to Basic Chinese Cooking

• Soy Sauce（酱油）
• Doubanjiang （豆瓣酱）
• Chili Oil and Sauces（辣椒油和辣椒酱）
• Fermented Black Beans or Dou-chi （豆豉）
• Cooking Wine （料酒）
• Brown Bean Paste（Sweet Bean Paste 甜面酱）
• Sha Cha Sauce（沙茶酱）
• Hoisin Sauce （海鲜酱）

What makes Chinese food taste like Chinese food?

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking.

What is a key factor of Chinese cuisine?

The three essential factors, by which Chinese cooking is judged, are known as color, aroma and taste.

What is a veloute thickened with?

Velouté much like Bechamel Sauce, is a creamy white sauce which is thickened with a roux.

What are the five mother sauces?

The five mother sauces (béchamel, espagnole, hollandaise, tomato, and veloute) differ based on their main ingredient and thickening agent. Although the five mother sauces are usually not consumed in their original state, they can be made into many secondary sauces by adding herbs, spices, or other ingredients.

What is the most popular sauce in China?

1 XO Sauce. Sometimes referred to as caviar of the East, XO sauce is a popular Chinese sauce consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili 2 Shacha Sauce. 3 Plum Sauce. 4 Guaiwei. 5 Siu haau.

What are the different types of sauces?

The Five Basic Sauces. 1 Bechamel. Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored 2 Espagnole. 3 Hollandaise. 4 Red Sauce. 5 Veloute.

What is Sauce bourguignonne made of?

Add red wine and shallots, parsley, thyme and bay leaf, and you’ve got Sauce Bourguignonne. The so-called “velvet” sauce is made of chicken or fish bones that have not been first roasted (which would darken it), but are rather lighter in color and are mixed with a blond roux.