The Five Mother Sauces
Foundation of Classical French Cuisine
The five mother sauces are considered the foundation of classical French cuisine. Many modern sauces are derived from these basic sauces.
1. Béchamel Sauce
Ingredients (1 Portion)
- 250 ml milk
- 20 g butter
- 20 g flour
- Pinch of salt
- Pinch of white pepper
Method
- Melt butter in a saucepan.
- Add flour and cook for 1–2 minutes.
- Gradually whisk in warm milk.
- Cook until smooth and thick.
- Season with salt and pepper.
Uses: Lasagna, Macaroni & Cheese, Gratin dishes.
2. Velouté Sauce
Ingredients (1 Portion)
- 250 ml chicken, fish or vegetable stock
- 20 g butter
- 20 g flour
- Pinch of salt
Method
- Melt butter.
- Add flour and cook briefly.
- Gradually whisk in warm stock.
- Whisk continuously.
- Simmer until smooth.
Uses: Chicken dishes, fish dishes and cream sauces.
3. Espagnole Sauce
Ingredients (1 Portion)
- 250 ml brown stock
- 20 g butter
- 20 g flour
- 20 g tomato paste
- Small amount of mirepoix (optional)
Method
- Prepare a brown roux.
- Add tomato paste.
- Add warm brown stock gradually.
- Simmer for 20–30 minutes.
- Strain before serving.
Uses: Brown sauces, beef dishes and demi-glace.
4. Tomato Sauce
Ingredients (1 Portion)
- 250 g crushed tomatoes
- 10 g olive oil
- 20 g onion
- 1 garlic clove
- Pinch of salt
- Pinch of sugar
Method
- Sauté onion in olive oil.
- Add garlic.
- Add tomatoes.
- Simmer for 20–30 minutes.
- Season and serve.
Uses: Pasta, pizza and meat dishes.
5. Hollandaise Sauce
Ingredients (1 Portion)
- 2 egg yolks
- 100 g melted butter
- 1 tbsp lemon juice
- Pinch of salt
Method
- Whisk egg yolks and lemon juice.
- Place over gentle heat.
- Slowly add melted butter while whisking.
- Continue until thick and creamy.
- Season with salt.
Uses: Eggs Benedict, asparagus and fish dishes.
Common Problem
The sauce separates and becomes oily.
How to Fix It
Place 1 tablespoon of warm water in a clean bowl. Slowly whisk the broken sauce into the water until it becomes smooth again.