Question

In French cuisine, what is the name for the following: béchamel sauce, espagnole sauce, hollandaise sauce, tomato sauce, and velouté sauce?

Answer 1

In French cuisine, the following are the names for the mentioned sauces: béchamel sauce, espagnole sauce, hollandaise sauce, tomato sauce, and velouté sauce.

1. Béchamel sauce: This is a white sauce made from a roux (flour and butter) and milk. It is commonly used as a base for creamy dishes and gratins.

2. Espagnole sauce: Also known as brown sauce, it is a rich and savory sauce made from a brown roux, veal or beef stock, mirepoix, and tomato paste. It forms the basis for various other sauces and is often used in meat dishes.

3. Hollandaise sauce: This is a smooth and creamy sauce made from egg yolks, butter, lemon juice, and seasonings. It is typically served with eggs Benedict and other breakfast dishes.

4. Tomato sauce: Known as sauce tomate, it is a classic sauce made from tomatoes, aromatics, and herbs. It is a versatile sauce used in various pasta dishes, stews, and more.

5. Velouté sauce: This is a sauce made from a white or blonde roux and chicken, veal, or fish stock. It has a velvety texture and can be flavored with additional ingredients. Velouté sauce serves as a base for many other sauces in French cuisine.

Answer 2

In French cuisine, the name for béchamel sauce, espagnole sauce, hollandaise sauce, tomato sauce, and velouté sauce is "les cinq sauces mères," which means "the five mother sauces."

Answer 3

Ces cinq sauces sont appelées "les cinq sauces mères" de la cuisine française. Béchamel, Espagnole, Hollandaise, Tomate et Velouté sont largement utilisées comme base pour d'autres sauces et plats dans la cuisine française. Chacune a sa propre méthode de préparation et est utilisée pour différents types de plats et viandes.

Answer 4

In French cuisine,  the names for these sauces are : bechamel, espagnole , hollandaise  , tomato and veloute. Each plays a distinct role in culinary  preparations.