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Classical French Mother Sauces

Discover the Saucy Side of Cooking by Exploring Mother Sauces and their Derivatives

Sauces are too often looked upon as a second thought. They should be seen as the supporting act for the star on the plate, the unsung heroes. 

They add depth, richness, and complexity to a dish and can transform even the simplest ingredients into a culinary masterpiece. 

At the heart of the world of sauces are the mother sauces and their derivatives. These mother sauces are the foundation of countless recipes and variations. 

Mastering them is essential for all avid home cooks and aspiring chefs. While each mother sauce has distinct characteristics, they share a few key features. 

Four of them, Béchamel, Velouté, Espagnole, and Tomato, are all made with a roux base. Hollandaise is made with a sabayon base and is an emulsion sauce. Hollandaise sauce is also the sauce used in the iconic eggs benedict. 

All mother sauces have multiple derivatives, and each sauce has its distinct flavor, texture, and uses. 

BÉCHAMEL SAUCE 

Béchamel is a creamy, white sauce made from a white roux and milk infused with clove, bay leaf, and onion (clouté). It is seasoned with salt, white pepper, and sometimes freshly ground nutmeg. Some of the Béchamel sauce derivatives are: 

  • Mornay – White wine reduction, Gruyére cheese, and Parmesan. 
  • Cheddar Cheese – Aged cheddar, freshly grated nutmeg. 
  • Mustard – Cream, Dijon, and wholegrain mustard. 
  • Soubise – White onions, butter, and tomato puree. 
  • Nantua – Shrimp butter and heavy cream. 

VELOUTÉ SAUCE 

Classic Velouté is a light, smooth, velvety sauce made from a blonde roux, chicken, fish, or light veal stock. It is often used as a base for cream soups and a sauce for poultry and fish dishes. Some of the Velouté sauce derivatives are: 

  • Chicken Suprême – Chicken Velouté with heavy cream, butter, and lemon juice. 
  • Albuféra – Supreme sauce with Demi-glace. 
  • Shrimp – Fish Velouté, heavy cream, shrimp butter, cooked peeled shrimp. 
  • Hungarian – Chicken Velouté, brunoise onions, paprika, reduced white wine, and bouquet garni. 
  • Normandy – Fish Velouté, sliced mushrooms, onions, and reduced white wine. 

ESPAGNOLE SAUCE

Sauce Espagnole, also known as “brown sauce.” Espagnole is a rich and dark sauce made from brown beef stock, brown roux, and mirepoix (a mixture of diced onions, celery, and carrots). This sauce is used to add depth and richness to dishes. Some of the Espagnole sauce derivatives are: 

  • Demi-glace – A reduction of equal parts Espagnole and brown beef stock. 
  • Bordelaise – Demi-glace, red wine, shallots, and fresh thyme. 
  • Madeira – Demi-glace, red wine, and cold butter. 
  • Robert – Demi-glace, onion, white wine, and Dijon mustard. 
  • Mushroom – Demi-glace, mushrooms, double cream, garlic, and sherry. 

TOMATO SAUCE

Tomato sauce is made with white roux, diced salted pork belly, fresh tomatoes, garlic, onions, and fresh herbs. In most cases, the roux is omitted, and the tomato sauce is thickened by the reduction method. Some of the derivatives of Tomato sauce are: 

  • Provençale – Fennel seeds, fresh thyme, rosemary, and basil. 
  • Algerian – Sautéed bell peppers, ground cumin, coriander, and chili flakes. 
  • Portuguese – Tomato concassé, sautéed onions and garlic, and chopped fresh parsley. 
  • Creole – Sautéed bell peppers, white wine, and hot sauce. 
  • Marinara – Sautéed onions and garlic, chopped fresh oregano, and basil. 

HOLLANDAISE SAUCE

Hollandaise sauce is a pungent, rich buttery sauce. Made from egg yolks, white wine, and vinegar reduction (sabayon), and whisked together with melted butter. Hollandaise is an emulsion sauce. Some of the Hollandaise sauce derivatives are: 

  • Maltaise – Hollandaise, juice, and zest of blood orange (late-season fruit is best). 
  • Mousseline – Hollandaise, whipped cream. 
  • Béarnaise – Tarragon, white wine, and vinegar reduction, fresh chervil, and tarragon. 
  • Foyot – Béarnaise, reduced Espagnole, and brandy. 
  • Choron – Béarnaise sauce, red tomato puree, brandy, and fresh tarragon.

Sauce it Up: Tips and Tricks for Perfecting Mother Sauces and their Derivatives

  • When Making Roux: It is essential to at least cook it out for a couple of minutes to remove the raw flour taste.
  • To Avoid Lumps: Making Béchamel, Velouté, or Espagnole sauce, add the hot liquid slowly and whisk constantly. You can strain the sauce through a fine mesh sieve if you end up with lumps.
  • Keep It Low and Slow: Take your time making mother sauces and their derivatives, which require slow and gentle cooking. This will prevent them from burning and achieve the desired consistency. This is especially true for Béchamel, Velouté, and Espagnole sauces.
  • When Making a Tomato Sauce: It is important to use ripe and flavorful tomatoes; acid-free is a good option. You can also experiment with your derivatives and try different herbs and spices, such as fresh thyme, rosemary, smoked paprika, or wholegrain mustard.
  • Hollandaise Sauce: This can be tricky, requiring careful temperature control and constant whisking. Make sure to use a Bain Marie and heatproof bowl. Whisk the mixture constantly to prevent the eggs from overcooking and curdling.
  • If Your Hollandaise Sauce Splits (separates): You can try vigorously whisking in a couple of tablespoons of warm water to bring it back together.
  • Seasoning: Once you have made one of the mother sauces and their derivatives, taste them, then adjust the seasoning as needed.
  • If You Have Overseasoned: Splash vinegar, lemon, or lime juice into the sauce. This will remove the salty taste, add a fresh zing to your sauce, and create a new derivative.