Every Sauce You Can Make With My Favourite Mother Sauce

Ingredients

• 4 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 4 tablespoons All-Purpose Flour (sifted)
• 2 cups Whole Milk (preferably 2% or whole, warmed slightly)
• 1 piece Small Onion (stud studded with 2 cloves, optional for flavor)
• 2 pieces Clove (pierced into the onion)
• 1 teaspoon Salt (adjust to taste)
• 1/2 cup Gruyère Cheese (shredded, for cheese sauce)
• 1/2 cup Sharp Cheddar Cheese (shredded, for cheese sauce)
• 1 medium Onion (diced for sub sauce)
• 2 teaspoons Dijon Mustard (for mustard sauce)
• 1/4 teaspoon Ground Black Pepper (for mustard sauce)
• 1 teaspoon Taragon (fresh or dried, for mustard sauce)
• 2 tablespoons Tomato Paste (for Aurora (rose) sauce)
• 5 leaves Fresh Basil Leaves (chopped for garnish on Aurora sauce)
• 1 tablespoon Fresh Horseradish Root (grated, for horseradish sauce)
• 2 tablespoons Prepared Creamed Horseradish (for horseradish sauce)
• 1 teaspoon White Wine Vinegar (for horseradish sauce)
• 1 tablespoon Lemon Juice (fresh, for parsley sauce)
• 2 tablespoons Fresh Parsley (finely chopped, for parsley sauce)

Instructions

1. Melt Butter and Make Roux

   In a medium saucepan over medium heat, melt the butter. Once melted, add the flour all at once and whisk continuously until the mixture turns a pale golden color and resembles wet sand, about 5‑10 minutes.

   Time: PT8M

   Temperature: medium heat

2. Heat Milk

   While the roux is cooking, pour the milk into a separate saucepan and warm it over low heat until just steaming. Do not let it boil, as boiling changes the flavor.

   Time: PT2M

   Temperature: low heat

3. Incorporate Milk into Roux

   Remove the roux pan from the heat. Slowly add the warm milk to the roux a few tablespoons at a time, whisking constantly on low heat. Continue adding milk gradually until fully incorporated and the sauce is smooth.

   Time: PT5M

   Temperature: low heat

4. Season Base Béchamel

   Stir in the studded onion (optional) and salt. Let the sauce simmer gently for another 2 minutes, then remove the onion and discard the cloves. The béchamel is now ready as a plain mother sauce.

   Time: PT2M

   Temperature: low simmer

5. Cheese Sauce Variation

   Return a portion of the béchamel to low heat. Add the shredded Gruyère and Cheddar cheeses, whisking constantly until fully melted and smooth. Keep the heat very low; if the sauce starts to separate, remove from heat briefly.

   Time: PT3M

   Temperature: low heat

6. Onion (Sub) Sauce Variation

   Dice the onion and sweat it in a skillet with a little butter over medium‑low heat until soft and translucent, about 5 minutes. Transfer the softened onion to a blender, add 1 cup of plain béchamel, blend until silky, then return to the saucepan to keep warm.

   Time: PT7M

   Temperature: medium‑low heat

7. Mustard Sauce Variation

   Stir Dijon mustard, ground black pepper, and tarragon into 1 cup of béchamel. Mix until fully combined; no cooking required beyond gentle warming.

   Time: PT1M

8. Aurora (Tomato) Sauce Variation

   Add tomato paste to 1 cup of béchamel (about 20% of the sauce volume) and whisk until evenly colored. Heat gently for 2 minutes, then garnish with chopped fresh basil before serving over pasta.

   Time: PT2M

   Temperature: low heat

9. Horseradish Sauce Variation

   Fold grated fresh horseradish, prepared creamed horseradish, a pinch of black pepper, and white wine vinegar into 1 cup of béchamel. Stir until smooth; serve chilled or at room temperature with steak.

   Time: PT1M

10. Parsley Sauce Variation

    Add fresh lemon juice to 1 cup of béchamel, then stir in chopped parsley. Mix until combined; this bright sauce pairs well with fish fillets.

    Time: PT1M

11. Serving Suggestions

    Pipe or spoon each variation onto prepared dishes—cheese sauce over toasted bread with ham and cheese, then grill for a croc‑mashure; onion sauce drizzled over lamb skewers; mustard sauce over grilled chicken; Aurora sauce tossed with cooked pasta; horseradish sauce alongside seared steak; parsley sauce over a pan‑seared fish fillet. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

6 g

Fat

9 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Whole Milk: Unsweetened soy milk (for dairy‑free)
• Instead of Small Onion: Shallot
• Instead of Clove: Allspice (use sparingly)
• Instead of Salt: Sea salt
• Instead of Gruyère Cheese: Emmental, Swiss cheese
• Instead of Sharp Cheddar Cheese: Aged cheddar
• Instead of Onion: Leeks
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Ground Black Pepper: White pepper
• Instead of Taragon: Dried tarragon
• Instead of Tomato Paste: Pureed fresh tomatoes
• Instead of Fresh Basil Leaves: Italian parsley
• Instead of Fresh Horseradish Root: Prepared horseradish
• Instead of Prepared Creamed Horseradish: Prepared mustard
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Saucepan
• Whisk
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Blender
• Pipe Bag or Piping Bag (optional)
• Grater
• Skillet or Grill Pan (optional)
• Spatula
• Fine Mesh Sieve (optional)
• Heat‑proof Bowl (optional)

Critical Steps — Do Not Skip

• Achieving a sandy, wet‑sand consistency for the roux before adding milk
• Adding milk gradually while whisking to prevent lumps
• Keeping the sauce on low heat when melting cheese to avoid separation
• Sweating onions until soft before blending for a smooth sub sauce

Chef Tips from the Video

• Use a stainless‑steel whisk for best control
• Sift flour to avoid lumps in the roux
• For extra depth, toast the roux lightly before adding milk (optional)
• Taste each variation and adjust salt or acidity before serving

Troubleshooting

Storage

Refrigerator: Store each sauce in airtight containers for up to 3 days. Reheat gently over low heat, stirring frequently.

Freezer: Sauces can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat slowly.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the plain béchamel base up to step 4 and store in the fridge; each variation can be finished just before serving
• Cheese sauce can be kept warm on a low burner for up to 30 minutes
• Onion sauce can be blended and stored; reheat gently before plating

Frequently Asked Questions