Mother sauce | why they are called Mother sauce |

'Mother Sauce ' refers to anyone of the five basic sauces which are starting point for making various secondary sauces .

 They are called Mother sauces because each one like the head of its own unique family of sauces.

Each mother sauce is made with different liquid and different thickening agents although three of the mother sauces are thickened with Roux. In each case, Roux is cooked for a different amount of time to produce lighter or darker colour. Roux is a mixture of flour and butter in equal quantity cooked together. For white sauce ( bechamel ) we need white roux , for veloute we need blonde roux and for brown sauce we need brown roux. Roux can be pronounced as ' Ru ' more specifically  (Ruby)

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