Five Classic French Mother Sauces with Variations (Béchamel, Velouté, Espagnole, Hollandaise/Béarnaise, Tomato‑Romesco)

Ingredients

• 240 g Unsalted butter (Divided: 60 g for each of the three roux‑based sauces, 60 g for Hollandaise, 60 g for Espagnole)
• 180 g All‑purpose flour (Divided equally for béchamel, velouté and espagnole roux)
• 500 ml Whole milk (Warm (around 40 °C) for béchamel)
• 2 medium Onion (One studded with 2 cloves for béchamel, one finely diced for velouté, one diced for tomato sauce, half for espagnole)
• 2 whole Cloves (Studded into the onion for béchamel)
• 1 pinch Ground nutmeg (For béchamel (optional))
• 500 ml White chicken stock (Clear, unroasted bones for velouté)
• 30 g Fresh spinach (Blanched, squeezed dry for green velouté)
• 10 g Fresh parsley (Chopped, for green velouté)
• 5 g Fresh tarragon (Chopped, for green velouté and béarnaise)
• 1 tsp Dijon mustard (Optional addition to velouté for a subtle tang)
• 100 g Bacon (Diced, for espagnole base)
• 1 medium Carrot (Diced, part of mirepoix for espagnole)
• 1 large Celery stalk (Diced, part of mirepoix for espagnole)
• 500 ml Beef stock (Rich, homemade or high‑quality store‑bought)
• 2 tbsp Tomato purée (Adds depth to espagnole)
• 3 large Egg yolks (For Hollandaise (and Béarnaise))
• 1 tbsp White wine vinegar (For Hollandaise emulsion)
• 100 ml Water (For Hollandaise bain‑marie)
• 1 tsp Lemon juice (Finishes Hollandaise)
• 1 pinch Cayenne pepper (Optional heat for Hollandaise)
• 2 tbsp Olive oil (For tomato sauce base)
• 1 large Garlic clove (Minced, for tomato sauce)
• 1 liter Canned peeled tomatoes (Whole or crushed, high quality)
• 2 large Red bell peppers (Roasted, peeled, seeded for Romesco)
• 30 g Almonds, toasted (For Romesco, adds texture and nutty flavor)
• 1 tbsp Sherry vinegar (For Romesco acidity)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare Ingredients

   Gather all butter, flour, milk, stocks, aromatics, herbs, and vegetables. Dice the onion, carrot, celery, and garlic. Slice the onion for béchamel and stud with cloves. Blanch spinach, parsley and tarragon for the green velouté. Roast and peel red peppers for Romesco.

   Time: PT10M

2. Make Béchamel Roux

   Melt 60 g butter in a saucepan over medium heat. Add 60 g flour and whisk continuously for 2 minutes until the mixture turns a light golden colour (no brown).

   Time: PT3M

   Temperature: Medium heat

3. Temper Warm Milk into Béchamel

   Warm 500 ml milk to about 40 °C. Slowly whisk the warm milk into the roux, adding a little at a time to avoid lumps. Continue whisking until the sauce is smooth and reaches the consistency of wet sand.

   Time: PT5M

   Temperature: Medium heat

4. Season Béchamel

   Season with salt, pepper and a pinch of nutmeg. Keep warm on low heat (no boil) until needed.

   Time: PT2M

   Temperature: Low heat

5. Make Velouté Roux

   In a clean saucepan, melt 60 g butter over medium heat, add 60 g flour, and whisk for 2 minutes until the roux looks like pale sand.

   Time: PT3M

   Temperature: Medium heat

6. Add White Chicken Stock to Velouté

   Gradually whisk in 500 ml warm white chicken stock, adding a little at a time. Bring to a gentle simmer, stirring constantly, until the sauce coats the back of a spoon and looks velvety.

   Time: PT7M

   Temperature: Medium‑low simmer

7. Finish Green Velouté (Optional)

   Blend the blanched spinach, parsley, tarragon and a teaspoon of Dijon mustard with the velouté in a high‑speed blender for 30 seconds. Return to saucepan and keep warm.

   Time: PT2M

8. Prepare Espagnole Base

   In a saucepan, render 100 g diced bacon over medium heat until fat is released. Add diced carrot, celery, and half an onion (mirepoix). Cook, stirring, until vegetables are soft and lightly caramelised (about 5 minutes).

   Time: PT8M

   Temperature: Medium heat

9. Create Espagnole Roux

   Stir in 60 g butter and 60 g flour, cooking for 2 minutes to form a brown roux. Add 2 tbsp tomato purée and cook another minute.

   Time: PT3M

   Temperature: Medium heat

10. Add Beef Stock and Reduce

    Gradually whisk in 500 ml beef stock, scraping the fond from the bottom. Bring to a simmer, then reduce heat to low and let the sauce gently reduce for 20 minutes, stirring occasionally, until thick and glossy.

    Time: PT20M

    Temperature: Low simmer

11. Season Espagnole

    Season with salt and pepper to taste. Strain through a fine mesh sieve for a smooth finish (optional).

    Time: PT2M

12. Prepare Hollandaise Bain‑marie

    Fill a saucepan with a few centimeters of water, bring to a gentle simmer. Place a heat‑proof bowl over the pan (bowl must not touch water). Add 3 egg yolks, 1 tbsp white wine vinegar, 100 ml water, and whisk continuously.

    Time: PT5M

    Temperature: 74°C (instant‑read thermometer)

13. Emulsify Clarified Butter

    Melt 60 g butter (keep clarified if desired). Once the egg mixture thickens and reaches a foamy consistency, slowly drizzle the warm butter in a thin stream while whisking constantly. Continue until all butter is incorporated and the sauce is thick, glossy, and pale yellow.

    Time: PT8M

    Temperature: 74°C

14. Finish Hollandaise

    Remove from heat, whisk in 1 tsp lemon juice, a pinch of cayenne, and season with salt to taste. Keep warm (no higher than 60°C) until serving.

    Time: PT2M

    Temperature: Warm, <60°C

15. Make Classic Tomato Sauce

    Heat 2 tbsp olive oil in a saucepan over medium heat. Add the diced onion and 1 minced garlic clove; sweat until translucent (about 5 minutes). Add 1 liter canned tomatoes, season with salt and pepper, and bring to a gentle boil.

    Time: PT10M

    Temperature: Medium heat

16. Reduce Tomato Sauce

    Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the oil separates slightly on the surface.

    Time: PT20M

    Temperature: Low simmer

17. Prepare Romesco Variation (Optional)

    In a blender, combine roasted red peppers, toasted almonds, 1 clove garlic, 1 tbsp sherry vinegar, 2 tbsp olive oil, and a pinch of salt. Blend until coarse‑puree. Stir the Romesco into the finished tomato sauce or serve alongside grilled squid.

    Time: PT5M

18. Final Check & Serve

    Taste each sauce, adjust seasoning, and keep each in a warm place (bain‑marie for béchamel, velouté, espagnole; low heat for tomato). Serve with appropriate proteins: béchamel for lasagna, velouté for chicken, espagnole for steak or duck, hollandaise for eggs or fish, tomato/romesco for seafood or pasta.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

12 g

Fat

15 g

Fiber

1 g