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The Five French Mother Sauces (with Variations): Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomat
Master the foundational French mother sauces as taught in Michelin-star kitchens. This comprehensive recipe walks you through classic techniques for Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomat, including modern chef tips, critical steps, and variations such as Soubise, Herb Velouté, Béarnaise, and Romesco.
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Cost Breakdown
Critical Success Points
- • Always use warm milk or stock when making béchamel or velouté to prevent lumps.
- • Whisk constantly when adding liquid to roux.
- • Do not overheat egg yolks in hollandaise or they will scramble.
- • Strain espagnole for a smooth, glossy finish.
- • Reduce tomato sauce to concentrate flavor.
Safety Warnings
- • Use caution when working over hot stoves and with boiling liquids.
- • Egg yolks in hollandaise must reach 74°C to be food safe.
- • Blenders can splatter hot liquids—let sauces cool slightly before blending.
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