| A | B |
|---|
| Who created the 4 original base sauces | Antone Careme |
| 4 original mother sauces | tomat, bechamel, veloute, espagnole |
| who added the 5th mother sauce of hollandaise | Chef Auguste Escoffier |
| what are the 5 mother sauces | tomato, bechamel, veloute, espagnole, hollandaise |
| components of bechamel | whole milk and white roux |
| 6 classical flavorings of bechamel | white onion, clove, bay leaf, salt, white pepper, nutmeg |
| 2 major components of veloute | white stock (veal, can be chicken and fish) and roux (sometimes liaison) |
| classical flavorings of veloute | none |
| 2 major components of tomat (tomato sauce) | tomatoes as base (raw, paste, puree, stewed) and thickening roux or reduction/puree |
| 7 classical flavorings of tomato | salt pork, mirepoix, garlic, veal stock, salt, pepper, sugar |
| 2 major components of espagnole | roasted veal or chicken stock and brown roux |
| classical flavorings of espagnole | mirepoix, sachet, tomato puree |
| 2 major components of hollandaise | egg yolks and clarified butter |
| thickening agent of hollandaise | emulsification using clarified butter |
| 5 classical flavorings of hollandaise | peppercorns, white wine vinegar, salt, lemon juice, cayenne pepper |
