What are the 6 mother sauces? What are some recipes using them?

The six mother sauces in French cuisine are foundational sauces from which numerous secondary sauces, or "daughter" sauces, can be derived. These sauces were originally codified by French chefs Marie-Antoine Carême and later by Auguste Escoffier, who added two more to the list. Here are the six mother sauces along with some recipes using them:

1. Béchamel Sauce

• Description: A white sauce made with a roux of butter and flour, then whisked with milk until thickened. It is often flavored with onion, cloves, and nutmeg.
• Recipes:
  • Lasagna: Layers of pasta, meat sauce, and Béchamel sauce topped with cheese.
  • Mornay Sauce: Béchamel with grated cheese, used in macaroni and cheese or vegetable gratins.
  • Croque Monsieur: A French grilled ham and cheese sandwich often topped with Béchamel.

2. Velouté Sauce

• Description: A light-colored sauce made with a blond roux and chicken, fish, or veal stock.
• Recipes:
  • Supreme Sauce: Velouté with cream and herbs, served with poultry.
  • Allemande Sauce: Velouté with egg yolks and cream, often served with veal.
  • White Wine Sauce: Fish Velouté with white wine and cream.

3. Espagnole Sauce (Brown Sauce)

• Description: A rich brown sauce made with a dark roux and beef stock.
• Recipes:
  • Demi-Glace: Reduced Espagnole sauce used as a glaze for meats.
  • Bourguignonne Sauce: Espagnole with red wine and mushrooms, served with beef.
  • Poivrade Sauce: Espagnole with peppercorns and game meats.

4. Tomato Sauce

• Description: A sauce made from tomatoes, onions, and herbs, often thickened with a roux in French cuisine.
• Recipes:
  • Provençale Sauce: Tomato sauce with capers, olives, and herbs de Provence.
  • Pasta Arrabbiata: Spicy tomato sauce served with pasta.
  • Shakshuka: Eggs poached in a spicy tomato sauce.

5. Hollandaise Sauce

• Description: An emulsified sauce made with egg yolks and clarified butter.
• Recipes:
  • Eggs Benedict: Poached eggs on toasted English muffins with ham and Hollandaise sauce.
  • Béarnaise Sauce: Hollandaise with shallots and herbs, served with grilled meats.
  • Asparagus with Hollandaise: Steamed asparagus topped with Hollandaise sauce.

6. Mayonnaise Sauce

• Description: A cold emulsified sauce made with egg yolks, oil, and vinegar or lemon juice.
• Recipes:
  • Tartar Sauce: Mayonnaise with chopped pickles and herbs.
  • Rémoulade Sauce: Mayonnaise with herbs and mustard, served with fish or vegetables.
  • Rouille: Mayonnaise with garlic and saffron, served with fish soup.

These mother sauces are versatile and can be adapted into numerous secondary sauces by adding different ingredients, making them essential in French and international cuisine.