You have probably heard someone mentioning “French mother sauces” before. The term dates back to the 19th century and it’s used to describe five sauces that can serve as a base for numerous other sauces in French cuisine. Several chefs have been proposing their own list of French mother sauces over the years, but the most commonly used selection was made by Chef Auguste Escoffier in the early 20th century. They can be found in Escoffier’s seminal cookbook Le guide culinaire (A guide to modern cookery). So, what are they?
Béchamel Sauce
Béchamel, also known as white sauce, is one of the most commonly used sauces in cooking. The sauce, which is based on white roux (flour and fat mix), milk, and seasonings, is usually paired with pasta, chicken, and vegetable dishes. The sauces that use Béchamel as their base include Mornay, Soubise, and Nantua.
Espagnole Sauce
Espagnole is usually made out of dark roux, brown bone broth, beef bits or beef bones, veggies, brown sugar, and seasoning. Unlike Béchamel, Espagnole is rarely used to dress food due to its strong taste. Instead, it is used during cooking or to make sauces like Demi-Glace and Poivrade sauce.
Hollandaise Sauce
Hollandaise’s base is egg yolks, melted butter, and lemon juice, to which various seasonings are added. The sauce is key for Eggs Benedict and it’s also being used on steamed veggies. The most commonly known sauce derived from Hollandaise is Béarnaise sauce, a popular companion to steaks and fish.
Tomato Sauce
Tomato sauce is probably the most famous out of all five French mother sauces. It is used on numerous popular dishes, including pizza and pasta, and it has countless different variations. The most popular sauce that uses tomato sauce as its base is lasagna’s favorite filling and spaghetti’s dear friend Bolognaise.
Velouté Sauce
Velouté starts from white roux just as Béchamel, but instead of milk, it uses clear stock made out of unroasted chicken or veal bones. It pairs well with poultry and seafood while also being a basis for gravy, Albufera sauce, Allemande sauce, and sauce Ravigote.
