How Long do the 5 French Mother Sauces Last?

Are you aware of what the five French Mother Sauces mean? How long will they last? How can you make use of them? Find out more here.

What are the five French Mutter Sauces?

It is the culinary revolution that has been inextricably linked with France. The majority of contemporary eating habits, as well as food industry standards and dining etiquette, are rooted in French heritage.

At the beginning of the 20 century, the most famous chef in the world, Auguste Escoffier, refined the list of sauces taken from Marie Antoine-Careme’s previous list.

These sauces were commonly used in the kitchen and in classic food preparation. They came to be known as the five French mothers (basic) sauces.

They are referred to as mother sauces since you can make other sauces from them.

The usage of Roux in Mother Sauces

Making sauces that are perfect making is based on Roux. Roux is a mix of flour and fat cooked before adding liquids and additional ingredients.

Butter is probably the most widely consumed fat, but it is possible to utilize oil or other types of fats, too.

Out of the five sauces, Hollandaise sauce can be made using Roux.

Knowing about the roux sauce, you should learn about the five sauces.

Bechamel sauce

Also known as white sauce, bechamel is a mix of Roux, cream, or milk. Bechamel forms the basis of many meals like macaroni and cheese dishes, pasta casserole stews, and cheese souffle.

The Roux used in the bechamel sauce is cooked to a smooth white color but not caramelized. This is the reason it has its name, white sauce.

Mix the milk slowly while the Roux is still hot to avoid lumps. Let the mixture cook until it becomes a thick and creamy consistency.

You can add a bay leaf to add flavor. It is important to add some seasoning to the sauce. For a perfect sauce, filter the sauce to eliminate any lumps before serving.

Sauces that are derived from bechamel:

  • Mornay sauce
  • Cream sauce
  • Soubise sauce
  • Nantua sauce

Shelf time of the bechamel sauce

Cream-based or milk-based sauces like bechamel can be perishable. So, make it the habit of making only the quantity required for each recipe.

But, you can use the refrigerator to keep any leftovers. Bechamel stored in the refrigerator can last for up to 5 days.

It is unnecessary as certain sauces lose their luster after a long time. If you decide to freeze, maintain an unchanging temperature of 0 degrees.

It is recommended to freeze sauces in a flash before placing them into the freezer. Place freshly prepared bechamel in freezer-safe bags and soak in chilled water for around 30 minutes. The sauce should be cool within minutes. Transfer it to the freezer.

Flash freezing can help prevent the spread of bacteria that usually occurs when cooked food is allowed to cool over the counter at room temperature.

Tomato sauce

As its name implies, tomato sauce is the reduction of tomatoes to create the form of a thick, spicy sauce.

Tomato sauce is a staple in pizza-making tomato soup, and stews of meat rice dishes, such as pilaf, Jollof, and casseroles, are served as a dip or condiment for various fried dishes.

There are many tomato sauce recipes for tomato sauce. Previously, chefs used caramelized Roux to make the sauce thicker. However, tomatoes provide enough liquid to create the desired thickness of the sauce.

A simple recipe involves cooking garlic, onions, and herbs till golden. Then add chopped and canned tomatoes, and allow to simmer. The sauce should be well-seasoned before straining.

Examples of sauces that are derived from tomato sauce:

  • Milanaise sauce
  • Creole sauce

Shelf time of sauce tomato

Homemade tomato sauce is an extremely short shelf life due to the lack of preservatives. Refrigerate the sauce left over and consume it within five days.

The tomato sauce that you buy in cans or store-bought lasts longer. The tomato sauce that has been opened can be frozen or chilled.

Tomato sauce frozen in good condition lasts for 3 months. The tomato sauce stored in the refrigerator lasts for 5 days, 7.

Hollandaise sauce

One of the most difficult mother sauces you can make is hollandaise. It is an emulsion composed of melting (clarified) butter eggs, egg yolks, and an acid reduction like vinegar or lemon juice.

The recipe was traditionally based on mixing melted butter into cooked egg yolks.

Today, you can find shortcuts that use blenders to mix all things.

Mix until the ingredients are well mixed to form a thick sauce while avoiding overcooking the egg yolks.

Clarified butter also speeds up the process of emulsification as its fats are already broken down when melting. Mix in herbs and spices you like.

Hollandaise sauce is great on eggs benedict and poached fish and meat dishes with herb crusts and steamed or roasted vegetables like broccoli and asparagus.

Sauces that can be made from the hollandaise:

  • Bearnaise sauce
  • Grimard sauce
  • Maltaise sauce

Shelf time of the hollandaise sauce

Eggs are used to shorten the shelf-life of the sauce. Refrigerate as quickly as possible. Hollandaise can last for 2 days in the refrigerator.

Veloute sauce

Did you know that “Veloute” is French for velvety?

Veloute sauce is quite simple to prepare. It’s a mix of white Roux and an effervescent stock, typically chicken stock.

Fish stock and veal are also utilized. In this way, Veloute is also known as chicken Veloute.

Suppose you are making Veloute mix the stock in the Roux until it is smooth. Sprinkle with salt, white pepper, salt, and bay leaf before allowing the liquid to boil for a couple of minutes.

Use Veloute on seafood and chicken dishes such as chicken supreme and pan-fried steaks, baked fish, and chicken.

Some examples of Veloute sauces and their derivatives:

  • Allemande sauce
  • Normandy sauce
  • Cardinal sauce
  • Bercy sauce

Shelf time of the Veloute sauce

Veloute is a different, highly perishable sauce that is highly perishable. Consume within 3 days maximum. Make sure to heat until the point of boiling before serving refrigerated sauces.

Brown (Espagnole) Sauce

The final of the five mother sauces, the Espagnole sauce, is a brown sauce. It is extremely concentrated, which is why it is not often utilized directly.

Brown sauce is made by using brown (caramelized) the Roux as well as mirepoix (an assortment of chopped vegetables that are used to enhance flavor) and bouquet garni (tied spice and herbs) along with tomato paste.

The beef stock used heavily roasted bones at high temperatures, so the bones are brown. This is crucial to give the Espagnole its distinctive dark brown color.

Be sure to take out the bouquet garni near the end. The sauce should be strained before use.

Examples of Spanish derivatives:

  • Bordelaise sauce
  • Madeira sauce
  • Chateaubriand sauce
  • Robert sauce

Shelf time of the Espagnole sauce

Brown sauce that has not been opened will last up to a week in the refrigerator. You can also freeze the unopened kinds and keep them for up to one year. Refrigerate and consume open cans or brown sauce made at home within 3 days.

How do you recognize the spoiled sauces?

Here are some things to keep an eye for:

  • Off-odor is a direct indicator of degradation.
  • Coloration – in the early stages of spoilage, you’ll be able to see sauces changing hues. Remove any dark brown or green-colored sauces.

This blog post is not intended to be a repeat “basic food knowledge” theory lesson. However, I am certain you’ve gained some new information! If you are a cook at home or a foodie knowing the 5 mentioned French mom sauces, as well as their shelf-life, is essential.

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