How to Make the 5 French Mother Sauces

Food and Cooking 101
Food and Cooking 101
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Published 2024-06-02
In this video, I will walk you through how to make each of thee Five French Mother Sauces or Grand Sauces used in Classical French Cuisine. These sauces are very important to aspiring chefs, as it is one of the first topics discussed when attending Culinary School. The techniques used when making these sauces translate to every other type of cuisine and all other types of sauces. I go through the classical preparations, modern style sauces and practical uses for the home cook when making these sauces. The 5 Sauces are Bechamel, Veloute, Hollandaise, Tomato, and Sauce Espagnole.

#french #frenchmothersauces #frenchfood #cookingtips #cookingtutorial #frenchcuisine #culinaryskills #howtocook #cookingtricks #bechamel #tomatosauce #hollandaise #espagnole #veloute

Steak with Marchand De Vin Sauce Video:
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Bechamel Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz Milk
Small Piece of Onion
1 Bay Leaf
1 Clove
Dash of Nutmeg
Salt to Taste

Veloute Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz White Stock
2 oz Mirepoix (2 Parts Onion, 1 Part Carrot, 1 Part Celery)
2-3 Thyme Sprigs
2-3 Parsley Stems
1 Bay Leaf
Salt to Taste

Hollandaise Sauce Ingredients:
1 oz White Wine
1 oz White Wine Vinegar
3-4 Cracked Peppercorns
1 Diced Shallot
1 oz Water
2 Egg Yolks
4-6 oz Butter or Clarified Butter heated to 145 F

Tomato Sauce Ingredients:
2-3 oz Medium Diced Onions
2-3 Minced Garlic Cloves
1 Tablespoon Tomato Paste
1 Can Tomato Puree or Diced Tomatoes
Salt to Taste

Espagnole Sauce Ingredients:
1/2 oz Butter
2 oz Mirepoix(2 Parts Onion, 1 Part Celery, 1 Part Carrot)
1 Tablespoon Tomato Paste
8 oz Brown Stock
1-2 oz Brown Roux
2-3 Thyme Sprigs
2-3 Parsley Stems
1 Bay Leaf
Salt to Taste

Music in the Video from Youtube Studio Audio LIbrary:
Artist: Track Tribe
Title: Lawrence
All Comments (12)
  • @LisaNix2
    Glad I just found your channel— looking forward to watching more videos.
  • @ClarionMumbler
    For me, this might be the most helpful video you've made so far. I've always avoided french cuisine/mother sauces, etc, because it has always come off as stuffy, overly complicated and inaccessible. The is the most newbie-friendly and accessible take on the subject i think i've seen on YT so far. So good job and thanks!
  • @sara-aflavorjournal9260
    SUCH a helpful video!! I love the way you explain things in a very approachable way. Thank you so much for posting this!
  • @leobueno5546
    Excellent. P.S.: Please get rid of the annoying background noise pretending to be music. Makes it harder to follow the video.
  • @pigeonhed2979
    I liked the video, but please fix the audio so it's 2-channel/stereo when you're in "lecture" mode. I'm going to go check out your other videos...
  • @1TieDye1
    What would you call the light brown roux you made?
  • @VaclavSir
    In the intro to the tomato sauce, you say it's tomato + stock, but then in the recipe, there's no stock at all.