Hollandaise was not of the original four mother sauces Escoffier documented. Hollandaise is now the fifth mother sauce in addition to Bechamel, Espagnole, Veloute, and Tomato. Mother Sauces are also referred to Leading Sauces, due to the amount of smaller sauces you can make out of them.
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In the early 20th century, the chef Auguste Escoffier updated the classification (5), replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today: * Béchamel * Espagnole * Hollandaise * Tomato sauce * Velouté
Paul Escoffier's birth name is Adolphe Jean-Marie Escoffier.
contribution of auguste escoffier
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Jean-Yves Escoffier died in 2003.
Jean-Yves Escoffier was born in 1950.
Auguste Escoffier died on 1935-02-12.
Georges Auguste Escoffier was born on October 28, 1846.
Georges Auguste Escoffier was born on October 28, 1846.