The Five French Mother Sauces

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

During your online cooking courses, chances are you’ll run into a French dish that will require one of the “mother sauces” – one of the basic tenants of cooking “au francais.” In the early 19th century, the chef Antonin Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. In the late 19th century, and early 20th century, chef Auguste Escoffier consolidated Carême’s list to five mother sauces.
Kitchen Geekery broke down the five mother sauces into terms you can understand so you won’t be confused when you come across a French recipe:

Béchamel Sauce: When you picture French cooking, this is probably the sauce you are think of first. Butter, flour, milk, salt, pepper and nutmeg are all you need to make this simple but elegant sauce.

Velouté Sauce: This is similar to béchamel sauce, only you use stock rather than milk. This is a common addition to many light dishes with fish or chicken.

Espagnole Sauce: This is another sauce thickened by flour, but the butter is reduced until it is dark brown – which is why this is also commonly referred to as “brown sauce.” These sauces are very popular with international cooking schools at the moment, so brush up on your basics!

Hollandaise Sauce: You might recognize this brunch favorite. Made with egg yolks and butter, this decadent treat is creamy and hot.

Tomato Sauce: This was the latest entry to the canon, and remains the base for all tomato-related entries, including ketchup, hot sauce, sauces for pizza or pasta, and even barbecue sauce.