The 5 Mother Sauces

In cooking meals with your Thermomix®, sauces usually give more moisture and flavour to our dishes. Sauces can also add an aesthetic part to your meals.

It can be used for main courses, salads and even desserts!

So today, I'd like to share with you the 5 basic mother sauces that we often use in cooking.

1. Béchamel sauce or white sauce: this sauce is made with milk, cream or roux (flour and fat). 

- This sauce is best paired with eggs, fish, and chicken.

2. Espagnole or brown sauce: sauces that use brown stock, roux, and mirepoix (a combination of 3 or more veggies that have been chopped and sauteed in butter or oil).

- Best served with roasted dishes like beef, duck and lamb.

3. Velouté: this type of sauce is made from white stock and roux.

- Ideally for fish, steamed veggies, and steamed poultry.

4. Red sauce: sauces under this category are tomato-based such as marinara and bolognese.

- This sauce is great for pasta and chicken.

5. Emulsified sauce: these are sauces that are made by emulsions like your mayonnaise or Hollandaise sauce.

- This sauce is perfect for eggs, vegetables, light poultry.

With these 5 mother sauces, you can create a variety of sauces by adding herbs and spices to suit the taste of your meals.

You can also use ourThermojug to keep your sauces hot until you and your family is ready to eat.

For more Thermomix® accessories, you can always browse through ourcollection.