These fundamental sauces form the cornerstone of classic French cuisine and serve as the base from which a myriad of other sauces and dishes are derived. Crafted by the pioneering chef Auguste Escoffier in the 19th century, these sauces are Bechamel, Veloute, Espagnole, Sauce Tomat, and Hollandaise.

1. Béchamel Sauce

Béchamel, a creamy white sauce, begins with a roux—a combination of butter and flour—enriched with milk. It’s a versatile base for cheese sauces, creamy dishes, and forms the essential layer in lasagnas.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk, heated
• Salt and white pepper
• 1 bouquet garni
• Pinch of nutmeg
• 1/2 pc White onion

Recipe:

Melt the butter over medium heat, add flour, and stir until smooth. Cook the mixture for a minute without coloring. Warm the milk with the rest of ingredients. Strain. Gradually whisk in warm milk, and cook, stirring continuously, until the sauce thickens. Season with salt and white pepper.

Truffled Béchamel Sauce

Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1/2 cup aged Gouda cheese, finely grated
• 2 tablespoons black truffle paste
• Salt, white pepper, and a pinch of grated nutmeg
• A splash of white truffle oil for finishing

Instructions:

1. Create a classic béchamel, then stir in aged Gouda until melted and smooth.
2. Incorporate black truffle paste, adjusting seasoning with salt, white pepper, and nutmeg.
3. Finish with a splash of white truffle oil for an aromatic touch.

2. Velouté Sauce

Velouté is a light stock-based sauce, thickened with a blonde roux. The stock choice—chicken, veal, or fish—dictates the sauce’s variation and application.

Ingredients:

• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups light stock (chicken, veal, or fish)

Recipe:

Prepare a blonde roux with butter and flour. Gradually add the stock, continuously stirring to ensure a smooth consistency. Simmer until the sauce coats the back of a spoon.

Champagne Velouté Sauce

Ingredients:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup Champagne
• 2 cups rich chicken or veal stock
• 1 cup morel mushrooms, sautéed
• Salt and white pepper

Instructions:

1. Prepare the velouté, deglazing the roux with Champagne before adding stock.
2. Add sautéed morel mushrooms for an earthy, luxurious flavor.
3. Season with salt and white pepper, letting the sauce simmer gently to meld the flavors.

3. Espagnole Sauce

Also known as brown sauce, Espagnole is a complex, richly flavored base made with brown stock, mirepoix, and tomatoes, thickened with a brown roux.

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 4 cups brown stock
• 1/2 cup mirepoix (a mix of onion, carrot, and celery)
• 1/4 cup tomato puree

Recipe:

Brown the flour and butter for the roux. Add mirepoix and tomato puree, cooking until caramelized. Gradually add brown stock, stirring continuously. Simmer for about an hour, skimming off any impurities.

Madeira Espagnole Sauce

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups beef stock
• 1 cup braised oxtail meat, shredded
• 1/2 cup Madeira wine
• 1/2 cup mirepoix
• 2 tablespoons tomato paste
• Salt and black pepper

Instructions:

1. Start with a traditional espagnole sauce.
2. Add shredded braised oxtail and Madeira wine for depth and richness.
3. Let the sauce simmer to intensify the flavors.

4. Sauce Tomat

Sauce Tomat, a fundamental tomato-based sauce, incorporates vegetables and stock with tomatoes. It’s a staple in Italian and French cuisines.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup finely chopped onions
• 2 cloves garlic, minced
• 2 cups tomato puree
• 1 cup stock (vegetable or chicken)
• Herbs (basil, thyme)

Recipe:

Sauté onions and garlic in olive oil until translucent. Add tomato puree and stock, bringing to a simmer. Add herbs, and cook on low heat for about 20 minutes.

Sundried Sauce Tomat

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 cups crushed San Marzano tomatoes
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup roasted red peppers, pureed
• Salt, pepper, and a pinch of sugar
• Fresh basil and oregano

Instructions:

1. Sauté shallots in olive oil, then add crushed tomatoes.
2. Stir in sun-dried tomatoes and roasted red pepper puree.
3. Simmer with fresh herbs, seasoning with salt, pepper, and sugar.

5. Hollandaise Sauce

This rich, buttery, and lemony sauce is an emulsion of egg yolk, butter, and lemon juice. It’s famously paired with eggs Benedict and asparagus.

Ingredients:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt, cayenne pepper

Recipe:

Whisk egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and gradually add melted butter, whisking continuously until the sauce thickens. Season with salt and cayenne pepper.

Lemon Balm Hollandaise Sauce

Ingredients:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup clarified butter, melted
• Salt and a dash of cayenne pepper
• 1 tablespoon fine-quality caviar
• Fresh lemon balm, finely chopped

Instructions:

1. Prepare a classic hollandaise, adding lemon juice to the egg yolks.
2. Gently fold in caviar after removing the sauce from heat.
3. Garnish with fresh lemon balm for a refreshing, luxurious finish.

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Understanding and mastering them is akin to holding the key to an endless array of flavors and dishes, an essential skill for any aspiring chef or culinary enthusiast. With these authentic recipes, you can embark on a journey through the foundational elements of classic cuisine, exploring and expanding upon these bases to create your own culinary masterpieces.

5 MOTHER SAUCES BY SIXTO CARREON