Sauces- Mother Sauces

What are the Mother Sauces?
The term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family.

A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. 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.


TERMINOLOGY
Roux - (pronounced "roo") is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. The "equal parts" are measured by weight, not volume.

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THINGS TO REMEMBER WHEN MAKING YOUR SAUCE:

• To balance the flavor and seasoning of your sauces consider all the basic taste sensations

• Salt is the most primal taste and reduces bitterness

• Bitterness is derived from herbs and spices including tarragon, sage and peppercorn

• Sweet is added with the addition of sugar, butter, and cream

• Butter also adds a savory sensation

• Acidity lifts and lightens the flavor of the sauce on the tongue; a little wine vinegar, wine, or lemon can do the trick

• Umami is the savory taste found in meats, poultry, fish, cheese, tomatoes, and mushrooms Consistency & Texture

• Thin sauces release aromas that are more immediately noticed by the sense of smell

• Thickening agents obstruct the flavor of a sauce requiring more salt and seasoning

• Thickened sauces tend to linger on the tongue longer and prolong the flavor better than thin sauces

• Too Thin? - If the consistency of a sauce is too thin or too weak it can be adjusted by reducing the sauce on the stove. Other alternatives include adding more thickening agent, cream, a swirl of butter, or a liaison of egg yolk and cream.

• Too Thick? - If it is too thick it can be thinned with a little water, stock or other liquid. Be careful to taste and adjust seasoning. Thinning with water will dilute the flavor so it is normally not recommended except in the case where it may be too intense. Sauces that sit in a steam table will evaporate over time becoming too thick or salty; in this situation it may be appropriate to adjust with water.