Pääkastikkeet

Pääkastikkeet, often translated as "main sauces" or "mother sauces," are fundamental sauces in classical Western cuisine. They form the basis from which a wide variety of derivative sauces can be created. The concept is attributed to Auguste Escoffier, who codified French culinary techniques in the early 20th century. Traditionally, there are five main pääkastikkeet: Béchamel, Velouté, Espagnole, Hollandaise, and Tomate.

Béchamel is a white sauce made from milk thickened with a roux, a mixture of butter and flour. It is often flavored with onion, cloves, and bay leaf. Velouté is similar to Béchamel but uses a light stock, such as chicken, fish, or veal, instead of milk as the liquid base. Espagnole, also known as brown sauce, is made from brown stock, mirepoix, and tomato paste, and is thickened with a brown roux. Hollandaise is an emulsion of egg yolks, melted butter, and an acidic element like lemon juice or vinegar. Tomate sauce, in its classical form, is often made with pork stock, mirepoix, and tomatoes, and thickened with roux.

Each of these pääkastikkeet can be modified with various ingredients to create secondary sauces, often referred to as "daughter sauces." For example, Mornay sauce is a derivative of Béchamel, made by adding cheese. Allemande sauce is a variation of Velouté, enriched with egg yolk and cream. These foundational sauces are essential for building complex flavors and textures in many dishes.