Question

Auguste escoffier organized the hundred of sauces carême invented into five groups, based on which __________ it was based on.

Answer 1

The five “mother sauces” are considered the basis for hundreds of recipes – they're a legacy Auguste Escoffier left for the culinary world.

The  mother sauces are  hollandaise and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces are the starting point for a wide variety of delicious sauces used to complement countless dishes including vegetables, fish, meat, casseroles, pasta and more. becomes.

The French culinary industry is still loved by professional chefs. He invented about 5,000 recipes, published his textbook Le Guide  , and developed an approach to kitchen management.

Tomato sauce is usually thickened with a roux and can be used to make Provence his sauce. Also known as brown sauce, it is made with demi-glace sauce, a secondary sauce of veal stock and brown roux. Egg yolk thickened by emulsification and (usually clarified) butter. Sub-source: .

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