The Five French Mother Sauces (with Variations): Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomat

Ingredients

• 300 g Unsalted butter (Divided for various sauces and roux)
• 200 g All-purpose flour (Divided for various sauces and roux)
• 1 L Whole milk (For béchamel)
• 3 medium White onion (Divided for béchamel, espagnole, and sauce tomat)
• 4 whole Cloves (For studding onion in béchamel)
• 1/4 tsp Nutmeg (Freshly grated, for béchamel variation)
• 100 g Gruyère cheese (For Mornay sauce variation)
• 1 L Chicken stock (White chicken stock for velouté)
• 1 L Beef stock (For espagnole)
• 100 g Bacon (For espagnole)
• 1 medium Carrot (For espagnole)
• 1 stalk Celery (For espagnole)
• 6 large Egg yolks (For hollandaise)
• 3 tbsp White wine vinegar (For hollandaise and béarnaise)
• 100 ml Water (For hollandaise)
• 250 g Clarified butter (For hollandaise and béarnaise)
• 10 g Fresh tarragon (For béarnaise and herb velouté)
• 10 g Parsley (For herb velouté)
• 50 g Spinach (For herb velouté)
• 2 tbsp Dijon mustard (For mustard velouté and herb velouté)
• 1 L Canned chopped tomatoes (For sauce tomat and romesco)
• 100 ml Olive oil (For sauce tomat and romesco)
• 3 cloves Garlic (For sauce tomat and romesco)
• 2 large Roasted red peppers (For romesco variation)
• 50 g Toasted almonds (For romesco)
• to taste Salt (For seasoning all sauces)
• to taste Black pepper (For seasoning all sauces)
• as needed White wine vinegar or lemon juice (For finishing sauces)

Instructions

1. Prepare Mise en Place

   Gather all ingredients, measure out butter, flour, milk, stocks, and prep vegetables (onions, carrots, celery, garlic, peppers, herbs).

   Time: PT15M

2. Make Béchamel Sauce

   Warm 1L milk in a saucepan with 1 peeled onion studded with 4 cloves. In another pan, melt 60g butter over medium heat until lightly nutty. Add 60g flour, reduce heat, and cook, stirring, until it looks like wet sand (about 3 minutes). Gradually whisk in the warm milk, a little at a time, whisking constantly to prevent lumps. Simmer until thick and glossy (about 5 minutes). Remove onion and cloves. Season with salt, pepper, and a pinch of nutmeg if desired.

   Time: PT15M

   Temperature: Medium heat

3. Variation: Soubise Sauce

   Sweat 1 chopped onion in butter (no color), blend with béchamel, then strain through a fine sieve. Return to pan and keep warm.

   Time: PT7M

   Temperature: Low heat

4. Variation: Mornay Sauce

   Stir 100g grated Gruyère cheese into hot béchamel until melted and smooth.

   Time: PT2M

   Temperature: Low heat

5. Make Velouté Sauce

   In a clean saucepan, melt 60g butter, add 60g flour, and cook gently until pale and sandy (about 3 minutes). Gradually whisk in 1L hot white chicken stock, stirring constantly. Simmer until thickened and velvety (about 7 minutes). Season with salt and pepper.

   Time: PT12M

   Temperature: Medium heat

6. Variation: Herb Velouté

   Blanch 50g spinach, 10g parsley, and 10g tarragon in boiling water for 30 seconds, then shock in ice water. Squeeze dry, blend with velouté, and add 1 tbsp Dijon mustard. Blend until bright green and smooth.

   Time: PT6M

   Temperature: Boiling water

7. Make Espagnole Sauce

   In a saucepan, render 100g diced bacon over medium heat. Add 1/2 chopped onion, 1 diced carrot, and 1 diced celery stalk. Sweat until softened and lightly colored (about 7 minutes). Add 50g butter and 45g flour, cook to form a brown roux (about 3 minutes). Gradually add 1L hot beef stock, scraping up fond. Simmer gently, stirring often, until thickened and glossy (about 15 minutes). Season with salt and pepper.

   Time: PT25M

   Temperature: Medium heat

8. Strain and Finish Espagnole

   Strain sauce through a fine mesh sieve, pressing to extract maximum flavor. Adjust seasoning with salt, pepper, and a splash of vinegar or citrus for brightness.

   Time: PT3M

9. Make Hollandaise Sauce

   Set up a bain-marie (heatproof bowl over simmering water). Whisk 6 egg yolks with 3 tbsp white wine vinegar and 100ml water until frothy. Continue whisking over gentle heat until thick and creamy (sabayon stage, about 5 minutes, 74°C). Remove from heat, slowly whisk in 250g melted (clarified) butter until emulsified. Season with salt and lemon juice.

   Time: PT10M

   Temperature: Simmering water (74°C)

10. Variation: Béarnaise Sauce

    Add 10g chopped fresh tarragon and 1 finely diced shallot to hollandaise. Optionally, add a splash of white wine vinegar. Serve with steak.

    Time: PT2M

11. Make Sauce Tomat

    Sweat 1 chopped white onion in 2 tbsp olive oil over low heat until translucent (about 7 minutes). Add 1 minced garlic clove, cook 1 minute. Add 1L canned chopped tomatoes, simmer gently, stirring occasionally, until thickened and reduced (about 15 minutes). Season with salt and pepper.

    Time: PT23M

    Temperature: Low to medium heat

12. Variation: Romesco Sauce

    Roast 2 red peppers, peel and deseed. Blend with 50g toasted almonds, 1 garlic clove, 2 tbsp olive oil, a splash of vinegar, and 250ml cooled tomato sauce until smooth but slightly textured.

    Time: PT10M

13. Cleanup

    Wash all saucepans, bowls, blender, sieve, knives, and utensils used. Wipe down work surfaces and stovetop.

    Time: PT15M

Nutrition Facts

Calories

220

Protein

3g

Carbohydrates

7g

Fat

19g

Fiber

1g