What Are The Five Most Used Sauces For Desserts? (2024)

FAQs

What Are The Five Most Used Sauces For Desserts? ›

ANSWER. The correct answer is Option D - Rich Sauce. The rich sauce is the best sauce for simple desserts.

ANSWER. The correct answer is Option D - Rich Sauce. The rich sauce is the best sauce for simple desserts.

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

They were named by Auguste Escoffier, the famed chef who modernized classic French techniques and recipes in the early 1900s. They include velouté (blonde sauce), bechamel (white sauce), tomato (red sauce), hollandaise (butter sauce), and espagnole (brown sauce).

There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.

To the original four sauces (Velouté, Béchamel, Allemande, and Espagnole) enshrined by his predecessor, royal chef Marie-Antoine Carême a century earlier, Escoffier added Hollandaise and Sauce Tomate, and reclassified Allemande. (Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.)

What is the simplest dessert? ›

The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.

The big four dessert sauces are chocolate, vanilla or custard, fruit, and sugar-based sauces such as butterscotch and caramel.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

An essential basic technique in the classic kitchen, is the preparation of roux, which is directly the basis of 4 of the 5 classic basic sauces. Bechamel, velouté, tomato and Espagnole are thickened with a white or brown roux. The fifth sauce is of course Hollandaise and it contains egg for binding.