The FIVE Mother Sauces Everyone Should Learn
- bigboyrecipe2015
- 17 hours ago
- 6 min read
French cuisine is renowned for its elegance and depth, and at its heart lie the five mother sauces—timeless pillars of culinary art. These sauces are not merely condiments but the foundation of French cooking, carrying centuries of culinary tradition and wisdom. Each mother sauce possesses its own distinct character and purpose, acting like a painter’s palette, giving rise to countless variations that elevate dishes with layers of flavour and soul. As someone passionate about cooking, I hope to guide you through the world of these five iconic sauces, sharing their magic and showing you how to recreate them at home, transforming simple ingredients into a feast for the senses.
Origins of the Five French Mother Sauces
The concept of the five mother sauces was formalised in the 19th century by the renowned French chef Auguste Escoffier. He systematised French sauces, establishing Béchamel, Velouté, Espagnole, Hollandaise, and Tomato Sauce as the five foundational mother sauces, which became the cornerstone of French cuisine. Escoffier’s vision was to provide chefs with a versatile base from which they could create a multitude of derivative sauces, suitable for everything from homestyle dishes to haute cuisine. The history of these sauces stretches back even further to the culinary traditions of French royal courts, where sauces were regarded as essential for enhancing the texture and flavor of dishes—a tradition that remains integral to French cooking today.
Sauce Béchamel
Béchamel sauce, often referred to as white sauce, is beloved for its creamy, velvety texture. Its name is said to honor Louis de Béchamel, a nobleman and food enthusiast from the era of Louis XIV. Made with milk, flour, and butter, Béchamel exudes a comforting milky aroma and is a key component in dishes like lasagna or French gratins. Among its derivative sauces, Mornay sauce stands out as a classic—enriched with Parmesan and Gruyère cheese, its rich, cheesy depth makes it perfect for baked dishes like broccoli gratin. Another derivative, Soubise sauce, incorporates sautéed onions, offering a mild flavor that pairs beautifully with lamb or fish.
Sauce Velouté
Velouté sauce, meaning “velvet,” lives up to its name with its silky-smooth texture. Crafted from a light stock (such as chicken or fish stock) and a white roux (a mixture of flour and butter), Velouté has a delicate flavor with a subtle meaty aroma, making it an ideal companion for seafood or white meats like poached fish or chicken roulades. Its derivatives are wonderfully versatile: Sauce Suprême, for instance, combines cream and lemon juice for a soft, tangy profile that complements chicken beautifully, while Sauce Bercy, infused with white wine and herbs, brings a fresh, vibrant taste perfect for fish.
Sauce Espagnole
Espagnole sauce, a rich, dark sauce, is known for its deep, robust flavour, often paired with red meat dishes such as steak or braised beef. Its origins are believed to be tied to culinary exchanges between France and Spain, hence its name, “Spanish sauce.” Made with beef stock, vegetables, and a brown roux (flour and butter cooked until browned), Espagnole offers a profound flavour with the sweetness of vegetables and the savouriness of meat. Among its derivatives, Demi-Glace is the most celebrated—a concentrated sauce perfect for high-end steaks. Sauce Bordelaise, infused with red wine and herbs, carries a fragrant winey aroma that pairs wonderfully with beef.
Sauce Hollandaise
Hollandaise sauce is celebrated for its rich buttery flavour and a refreshing hint of lemon, achieved through the delicate process of emulsification. Its history dates back to the 18th century, during culinary exchanges between France and the Netherlands, earning it the name “Dutch sauce.” Made with egg yolks, butter, and lemon juice, Hollandaise requires careful temperature control and is ideal for dishes like Eggs Benedict or steamed fish. Among its derivatives, Béarnaise sauce stands out, incorporating shallots, tarragon, and white wine vinegar for a distinctive aroma that pairs perfectly with steak. Sauce Mousseline, on the other hand, is lightened with whipped cream, making it a delicate match for fish.
Sauce Tomat
French Tomato Sauce differs from the more familiar Italian tomato sauce, offering a more complex, layered flavour profile. It is slowly cooked with pork fat and vegetables for aromatic depth, then enriched with stock and simmered until thick. This sauce is a cornerstone of French stews, such as beef bourguignon or the vegetable medley known as Ratatouille. Its derivative, Sauce Marinara, incorporates garlic and chili for a spicy kick, making it a vibrant match for seafood like garlic-seared shrimp or squid, bringing a touch of Mediterranean flair to the table.
The five French mother sauces are a treasure of French cuisine, embodying a philosophy of cooking that reveres the pursuit of flavor and the respect for ingredients. From the comforting warmth of Béchamel to the delicate elegance of Hollandaise, and the robust depth of Tomato Sauce, each mother sauce shines in its own right, lending dishes a unique soul. I hope you’ll try your hand at these recipes, experiencing the joy of French cooking in your own kitchen, where every dish becomes a celebration of taste.
Watch the video below now! Scroll down for detailed written recipes and steps.
Ingredients
Sauce Béchamel
Milk | 500ml |
|---|---|
Onion | ½ each |
Bay Leaf | 1 pc |
Clove | 4 each |
Unsalted Butter | 30g |
Plain Flour | 30g |
Salt | 1 pinch |
Nutmeg | 1 pinch |
Sauce Velouté：
Unsalted Butter | 25g |
|---|---|
Plain Flour | 25g |
Fish Stock | 500ml |
Salt | 1 pinch |
Sauce Espagnole：
Bacon | 40g |
|---|---|
Onion | ½ each |
Celery | ½ stalk |
Carrot | ½ each |
Thyme | 2 sprigs |
Unsalted Butter | 40g |
Plain Flour | 40g |
Tomato Paste | 1 tbsp |
Beef Stock | 800ml |
Salt | 1 pinch |
Sauce Hollandaise：
Unsalted Butter | 150 g |
|---|---|
Lemon Juice | ½ each lemon |
Warm Water | 2 tbsp |
Egg Yolk | 3 each |
Salt | 1 pinch |
Tomato Sauce：
Lard | 30g |
|---|---|
Onion | ½ each |
Carrot | ½ each |
Celery | ½ stalk |
Chopped Tomato | 400g |
Beef/Chicken Stock | 300g |
Thyme | 1 sprig |
Bay Leaves | 1 pc |
Steps
Sauce Béchamel
1.
Peel the onion, cut it in half, and use the cloves to pin the bay leaf onto the onion.
2.
Pour the milk into a pot, add the onion and spices, and heat over low heat until just simmering (about 60-70°C), allowing the flavors to infuse into the milk. Avoid boiling.
3.
In another pot, melt the butter, then add the flour (butter-to-flour ratio of 1:1). Cook over medium-low heat until it bubbles, about 1 minute, without letting it brown, to form a white roux.
4.
Gradually add the warm milk to the roux in batches, stirring constantly to prevent lumps.
5.
Cook over low heat for about 3-4 minutes until the sauce thickens, then season with salt and nutmeg.
6.
If lumps form, strain the sauce through a sieve. To store, cover the surface with cling film and refrigerate.
Sauce Velouté
1.
Warm the fish or chicken stock over low heat to about 60-70°C, then set aside.
2.
In a pot, melt the butter, then add the flour (1:1 ratio). Cook over medium-low heat until it bubbles, about 1 minute, without letting it brown, to form a white roux.
3.
Gradually add the warm stock to the roux in batches, stirring constantly to avoid lumps.
4.
Cook over medium-low heat for 5-10 minutes, skimming off any foam, until the sauce thickens enough to coat the back of a spoon and a line drawn through it doesn’t run back.
5.
Season with a pinch of salt to finish.
Sauce Espagnole
1.
In a pot, cook the bacon until fragrant, then add the diced onion and sauté until slightly sweet. Add the carrot, celery, and thyme, cooking until the vegetables soften, then remove and set aside.
2.
In the same pot, melt the butter, then add the flour (1:1 ratio). Cook over medium-low heat until it turns brown, forming a brown roux.
3.
Return the sautéed vegetables to the pot, add the tomato paste, and stir to combine.
4.
Gradually add the beef stock, then simmer over low heat for 20-25 minutes, skimming off any foam.
5.
Once done, strain the sauce to finish.
Sauce Hollandaise
1.
Melt the butter, separating the clarified butter (ghee) from the sediment, and set aside.
2.
In a bowl, whisk together the egg yolks, lemon juice, and water.
3.
Set up a double boiler (bain-marie), ensuring the water doesn’t touch the bottom of the bowl. Place the egg yolk mixture in the bowl and heat over medium-low heat, whisking constantly until thick and fluffy (sabayon stage). If it heats too quickly, remove from the heat to cool slightly.
4.
Place the bowl on a cloth, then slowly add the clarified butter while whisking continuously, until the sauce doubles in volume and reaches a thick consistency.
5.
Season with salt and additional lemon juice to taste. Add a pinch of cayenne pepper if you prefer a spicy kick.
Sauce Tomat
1.
In a pot, melt the pork fat, then add the diced onion and cook over low heat until softened.
2.
Add the diced carrot and celery, cooking until fragrant and tender.
3.
Stir in the canned tomatoes, then add the stock, thyme, and bay leaf.
4.
Simmer over low heat for 30 minutes until the sauce thickens, stirring occasionally to prevent burning.
5.
Remove the thyme and bay leaf, then blend the mixture until smooth.