/ck/ - Food & Cooking

Hollandaise isn't a mother sauce, and I don't know what the fuck is in that second bowl, but it's not Espagnole, and the 4th isn't sauce tomate either (in fact, that picture of Espagnole looks more like a French sauce tomate)
Now that I've got shitting on the picture out of the way:
Espagnole
Bechamel
Veloute
Mayonnaise
Tomate
Although this is assuming I'm ranking them as actual mother sauces in a kitchen. If I'm ranking them and their daughter sauces for at-home use then:
Bechamel
Mayonnaise
Veloute
Tomate
Espagnole
Because I cannot be fucked making Espagnole at home regularly, and you can't really make a small batch of the stuff, and mayo is the basis of more than half my cold sauces.

>>15759100
>Hollandaise isn't a mother sauce
yeah it is

>>15759106
Did somebody raise Escoffier from the dead and make him change is mind? Or are you just parroting what Tasty told you?

>>15759120
You mean to say Careme. It was literally Escoffier who added Hollandaise.
Nigger

>>15759100
>>15759106
>>15759120
>>15759129
who cares shut the fuck up faggots

>>15759129
Holy kek

>>15759129
>It was literally Escoffier who added Hollandaise.
Wat?
No French chef has suggested Hollandaise is a mother sauce, and Careme and Escoffier specifically say it's a small sauce. Stop believing everything you see on the internet.

>>15759168
If you can't have a pointless argument with a stranger on an Kurdish transatmospheric goat-fucking imageboard why even use the internet?

>>15759213
you're a small sauce

>>15759129
#REKT

>>15759168

In my experience most modern "demi-glace" hasn't been near an espagnole, it's just super reduced stock finished with some wine/vinegar. But if we're going by traditional definitions

1) egg emulsion (don't care if it's mayo or hollandaise)
2) veloute
3) tomate
4) espagnole
5) bechamel

Although that was pretty arbitrary because I love them all equally when used appropriately.

>>15759074
I just use HP sauce

>>15759407
HP sauce is also a child of a mother sauce :
Tomato sauce + sugar -> Ketchup
Ketchup + vinegar -> BBQ sauce
BBQ sauce + various spices -> HP sauce

>>15759517
That's not quite right; ketchup is tomato + sugar + vinegar. BBQ and HP are both variations of that with different additives, not a sequence.

>>15759570
Can you do a flowchart?

>>15759407
I might get some the next time I go to the British section of my store, although I'm wary of getting their products since I tried Branston pickle

>>15759303
For you

>>15759074
bechamel and hollanaise are the only ones worth using.

>>15759074
Fuckers in school telling me, always in the barber shop Chief Keef ain’t bout this, Chief Keef ain’t bout that My boy a BD on fucking Lamron and them He, he they say that nigga don’t be putting in no work SHUT THE FUCK UP! Y'all niggas ain’t know shit All ya motherfuckers talk about Chief Keef ain’t no hitta Chief Keef ain’t this Chief Keef a fake SHUT THE FUCK UP Y'all don’t live with that nigga Y'all know that nigga got caught with a ratchet Shootin' at the police and shit Nigga been on probation since fuckin, I don’t know when! Motherfuckers stop fuckin' playin' him like that Them niggas savages out there If I catch another motherfucker talking sweet about Chief Keef I’m fucking beating they ass! I’m not fucking playing no more You know those niggas role with Lil' Reese and them

>>15759972
No tomato? shame

>>15759976
based

>>15759074
in the order of the OP, for the reason of the sauces mentioned.

>>15759074
Official mother sauce power rankings:

God tier: hollandaise. Countless uses and many useful derivatives, commonly used by home cooks and high end chefs alike. Pussy guaranteed when your lady friend watches you make it without the emulsion breaking.
High tier: bechamel. Often made into a cheese sauce, but underrated on its own when properly made. Indispensable for lasagne.
Mid tier: veloute. Roux-thickened sauces like veloute have become somewhat unfashionable, with many chefs preferring to just reduce stock into a glaze and emulsify butter into that for body. Still useful if you're into classic cuisine.
Low tier: espagnole. Pretty much obsolete. Mostly exists as a step toward making a traditional demi-glace, but no one makes demi-glace that way any more, instead modern demi-glace is just heavily reduced stock.
Shit tier: tomat (specifically the classic French version). Literally no one makes this, ever. Completely superseded by tomato sauces from Italian tradition.

>>15761071
Didnt realize tomat was obsolete

>>15761071
>demi-glace is just heavily reduced stock.
which is disgusting The protein coats and numbs your tongue.

>>15759213
OK then read his books the you retard faggot
Wtf??

>>15759074
>estragon

>>15759074
Espagnole
Hollandaise
Veloute
Tomato
Bechamel

>>15764220
>he reads poorly translated and abridged English editions of Escoffier
NGMI.

Idk what a mother sauce is, but if it's good it should be called a father sauce my friend

>>15765165
I can read, write, and speak French since I was a child

>>15765281
then why don't you read the french versions and know he's correct? Only the abridged english versions have it as a mother sauce.

>>15762465
I don't like it on it's own, unless it's literally a tbsp worth to glaze some meat, but it is a better base for something like bordelaise than traditional demi