The Mother Sauces

To cook like a French chef, you simply have to master the five “Mother Sauces.” They’re the national cuisine’s most fundamental sauce-making bases.
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Hollandaise
Base: Egg yolks and butter
Serve with: Poached eggs or steamed asparagus

Espagnole
Base: Veal or beef stock
Serve with: Roasted meat, like beef or lamb

Tomato
Base: Stewed and puréed tomatoes
Serve with: Pasta or fish

Velouté
Base: White stock (veal, chicken, or fish)
Serve with: Fish or steamed poultry

Béchamel
Base: Whole milk
Serve with: Pasta or vegetables, or use as the base of a cheese sauce

Our French Cookware, S’il Vous Plaît: Mauviel & More Boutique opens Wednesday, July 31, at 3PM ET.

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July 31, 2013