Sauces Mother Sauces

Sauce Béchamel — White Roux and Milk Mother Sauce

Béchamel is the most ubiquitous of the five mother sauces — a white roux of butter and flour moisten…

Sauce Espagnole — Brown Roux Mother Sauce

Espagnole is the most labour-intensive of the five mother sauces and the one most misunderstood in m…

Sauce Hollandaise — Warm Butter and Egg Yolk Emulsion

Hollandaise is the mother of all warm emulsified sauces — egg yolks suspended in clarified butter, s…

Sauce Tomate — Tomato Mother Sauce

Escoffier's sauce tomate is not the Italian tomato sauce of popular imagination — it is a roux-thick…

Sauce Velouté — White Roux and Stock Mother Sauce

Velouté is the most versatile of the five mother sauces — a white roux moistened with white stock, p…

Velouté de Poisson — Fish Velouté

Fish velouté is the lightest of the three classical veloutés, built on fumet de poisson thickened wi…