French Mother Sauces

The five French mother sauces, established by the chef Marie-Antoine Carême and later refined by Auguste Escoffier, form the basis for many other sauces in classical French cuisine.

 

You can read a brief rundown of each or watch the tutorial by clicking the link.

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Béchamel A white sauce made from a roux (butter and flour) combined with milk. It's smooth and creamy. Often used in dishes like lasagna, gratins, and creamy pasta dishes. It serves as the base for sauces like Mornay and cheese sauce.

 

Velouté A light, velvety sauce made from a roux mixed with a light stock (such as chicken, fish, or veal). It’s less rich than béchamel. Works well as a base for sauces like allemande and suprême. Commonly served with poultry or fish dishes.

 

Espagnole A robust, rich sauce made from a brown roux, beef or veal stock, tomatoes, and brown mirepoix (a mix of onions, carrots, and celery). It’s more complex in flavor and color. Forms the base for demi-glace and other brown sauces. Ideal for red meats and hearty dishes.

 

Tomat Made from tomatoes, onions, and garlic, this sauce can be enriched with stock and various seasonings. It is not thickened by a roux but instead relies on the natural thickness of tomatoes. Perfect for pasta dishes, pizzas, and braised meats. It’s also the foundation for sauces like marinara and Bolognese.

 

Hollandaise a rich, buttery sauce made from egg yolks, butter, and lemon juice. It's known for its creamy texture and tangy flavor. Typically served with vegetables (like asparagus), eggs (such as Eggs Benedict), and fish. It’s a key element in many classic brunch dishes.

 

Each of these sauces can be adapted and built upon to create a variety of other sauces and dishes, showcasing their foundational role in French cuisine.