Mother sauces
Understand the mother sauces and take your culinary skills to the next level—master the 5 French classics that bring depth, flavor, and elegance to any dish.
HM NOTES
What it is: - A creamy, white sauce made with milk and thickened with a roux (a mix of flour and butter). It has a smooth, mellow flavor and is commonly used in pasta and baked meals.
Where it’s used:
Lasagna, mac and cheese, white sauce pasta, creamy vegetable bakes.
Basic Recipe:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
How to make:
Melt butter in a pan.
In this step, you have to add the flour and whisk over low heat until a paste forms (This is your roux)
To avoid lumps, add the milk slowly while stirring.
Cook until thick. Add salt and pepper.
Béchamel (White Sauce)
Velouté (Light Stock Sauce)
What it is: - White stock (such as chicken or vegetable broth) and roux are combined to create a smooth, light-colored sauce.
It is similar to béchamel but is made with broth rather than milk.
Where it’s used: - Chicken pie, fish dishes, light gravies.
Basic Recipe:
2 tablespoons butter
2 tablespoons flour
2 cups chicken or vegetable stock
Salt and pepper
How to make:
Combine equal parts flour and butter to make a roux.
Slowly add warm stock while stirring.
Cook until it thickens and season.
Espagnole (Brown Sauce)
What it is: - A deep, rich brown sauce made with brown stock (like beef or lamb), tomato, and browned vegetables. It takes longer to cook but gives bold flavor.
Where it’s used: - Roast meats, stews, and classic French dishes.
Basic Recipe:
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
1 tablespoon tomato paste
Chopped onion, carrot, celery
How to make:
Sauté the chopped veggies in butter.
Add flour to make a roux.
Stir in tomato paste and slowly add beef stock.
Simmer until the mixture thickens and gains flavor.
Hollandaise Sauce
What it is:
Lemon juice, melted butter, and egg yolks combine to create a rich, buttery sauce.. It’s rich and has a slightly tangy flavor.
Where it’s used:
Steamed vegetables, grilled chicken or fish, and eggs Benedict.
Basic Recipe:
2 egg yolks
1 tablespoon lemon juice
100 g melted butter
Salt to taste
How to make:
Whisk egg yolks and lemon juice over a double boiler (gently heated).
Slowly add melted butter while whisking.
Keep whisking until thick and smooth. Season with salt.
Tomato Sauce
What it is:
A sauce made mainly from tomatoes. Onions, garlic, herbs, and occasionally meat can be used to prepare it. It’s tangy, savory, and used around the world.
Where it’s used:
Pasta, pizza, rice dishes, and more.
Basic Recipe:
2 tablespoons olive oil
1 chopped onion
2-3 cloves garlic, minced
4 fresh tomatoes or 1 cup canned tomatoes
Salt, pepper, herbs (like basil or oregano)
How to make:
Sauté onion and garlic in oil.
Add chopped tomatoes and cook until soft.
Add salt, pepper, and herbs.
Simmer until thick.
Mayonnaise Sauce
What it is:
A thick, creamy, cold emulsion sauce made by slowly blending oil into egg yolks with an acid like vinegar or lemon juice. It has a mild flavor and a smooth, stable texture.
Where it’s used:
Sandwiches, burgers, and wraps
As a dip for fries, wedges, or nuggets
Base for salads like coleslaw or potato salad
Foundation for sauces like tartar, aioli, and Thousand Island
Basic Recipe:
2 egg yolks
1 cup neutral oil (like sunflower or canola)
1 tablespoon lemon juice or white vinegar
1 teaspoon mustard (optional, helps emulsify)
Salt to taste
How to make:
In a bowl, whisk egg yolks until smooth.
Add mustard and a bit of lemon juice or vinegar.
Slowly drizzle in the oil while whisking continuously to form an emulsion.
Once thick and creamy, add the remaining lemon juice and season with salt.
Keep chilled and use within 3–5 days.
Mother Sauces: What Are They?
Mother sauces are the fundamental sauces used in classical French cooking that serve as the basis for a wide range of secondary or daughter sauces.
They are called "mother" sauces because, just like a mother gives rise to many children, these sauces serve as the base for numerous derivatives.
The concept was first introduced by Chef Marie-Antoine Carême, and later refined by Chef Auguste Escoffier, who standardized the five classical mother sauces still taught in culinary and hospitality education today:
Béchamel
Velouté
Espagnole
Tomato
Hollandaise
(Cold Emulsion Sauce)
Mayonnaise Sauce