In the world of cooking, few things hold as much of an importance and foundation as the 5 mother sauces. The 5 mother sauces were created by French chef Auguste Escoffier. It’s said that whoever knows how to make the 5 mother sauces will be able to create any sauce for any dish that one’s heart can think of. The 5 mother sauces, also known as Bechamel, Veloute, Hollandaise, Espagnole, and Tomato Sauce are essential to know for any self-respecting cook. Whether you’re making a Creamy casserole, a rich pasta, or a savory stew, understanding these sauces and their versatility as well as their simplicity, is a must-know for anybody truly passionate about cooking.
So let’s get into what comprises each of these sauces. It’s important to clarify that every sauce consists of 3 crucial ingredients: a liquid, a thickener, and seasoning.
Bechamel
Bechamel is a smooth, creamy sauce that’s often referred to as “The white sauce” It can be made and put into a variety of dishes including, Chicken Pot Pie, Macaroni and cheese and lasagne.
Bechamel is created by creating a roux by stirring flour into melted butter in order to form a paste like substance, then the bechamel paste is cooked for several minutes over medium heat (This will remove its floury taste”), and finally the sauce is combined and whisked with milk to give the sauce its creamy texture, then salt, pepper, and whatever seasoning your heart desires is able to be added to the sauce.
Velute
Veloute (meaning velvet in French) is created by making a roux similar to that of Bechamel, with the addition of a clear stock (Turkey, though chicken stock is used the most.) instead of milk. Melt some butter and add in the flour, and whisk in your chosen stock until the sauce is smooth and thickened, Veloute blends wonderfully with roasted meats, poultry, and seafood, and corn. Its simplicity makes it a very easy sauce to add to your favorite dishes
Hollindaise
Hollandaise is created with the fantastic combination of butter, lemon juice, and egg yolk, known for its delectable tangy and rich taste, Hollandaise is most famously used for eggs benedict or as a topper to some lightly steamed asparagus, but can also work well with a multitude of different meats.
You can make Hollandaise by whisking the butter and egg yolk together to create an emulsion of the two. Make sure you do this step slowly and carefully, new cooks often struggle with this sauce as it’s the most difficult of the 5 mother sauces. Egg yolk often doesn’t like to mix with butter so make sure to move slowly and NEVER STOP WHISKING or else the sauce will break and the egg and butter will separate.
Espagnole
Espagnole, a dark brown sauce and one of the original mother sauces, Espagnole is often associated with the rich taste of boeuf bourguignon, lamb, duck, and other similar dishes. Similar to the other sauces Espagnole will start with a roux, making a paste out of melted butter and flour, the flour paste is then cooked until brown, it’s very important to keep the paste moving in order to prevent the paste from burning. When the roux is finished cooking it’s combined with diced celery, carrot, and onion, and finally beef or veal stock is added to complete the signature mother sauce.
Tomato Sauce
The signature mother sauce is also referred to as sauce tomate, which showcases slight similarities to the tomato sauce often used in pasta and spaghetti. This signature sauce is often served with pasta or on top of a variety of meats or vegetables.
Sauce tomate can be made by cooking and blending tomatoes with a combination of onions, garlic, olive oil, herbs, and seasoning.
The five mother sauces are more than just simple formulas or recipes, they are the foundation of every other sauce, they are crucial and essential to every passionate cook who wants to take their skills to the next level.
