Mastering the Basics: The Five Essential Sauces in a Hotel Kitchen

This Video delves into the five fundamental sauces that form the backbone of professional cooking in hotel kitchens. Known as the “Mother Sauces,“ these classic preparations—Béchamel, Velouté, Espagnole, Tomato, and Hollandaise—serve as the essential building blocks for a wide variety of dishes. Whether enhancing the flavor of a dish or serving as a base for more complex sauces, understanding these basics is key for any chef aiming to master the art of cuisine.