C. What are the basic sauce for meat, vegetables and fish?
Describe each.
Answer:
The Five Mother Sauces Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
Describe each.
Answer:
The Five Mother Sauces Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
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Sauce made with tomatoes and seasoned with spices and herbs.a. brown sauce b. butter sauce c. Hollandaise sauced. tomato sauce