The five French mother sauces — Béchamel, Velouté, Espagnole, Hollandaise, and Tomato — are classic, luscious sauces made with one star ingredient: European butter from France.
Master the 5 Mother Sauces like a Chef with these easy step-by-step videos.
A creamy white sauce made from a light roux and milk that is used in dishes from lasagna to Greek moussaka. VIEW RECIPE
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1 1⁄2 Tablespoons of butter and 1 1⁄2 Tablespoons of flour for each cup of milk
A savory sauce made from a roux and a light stock, most commonly chicken, to accompany poultry and seafood dishes. VIEW RECIPE
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1 1⁄2 Tablespoons of butter and 1 1⁄2 Tablespoons of flour for each cup of stock
A rich brown sauce that is made from a beef stock and used in a variety of recipes from gravy to demi-glace used in beef dishes. VIEW RECIPE
++1 Tablespoon of butter and 1 Tablespoon of flour for each cup of stock
A classic, creamy sauce made from butter, egg yolks and lemon juice that is used to accompany egg, vegetable and fish dishes. VIEW RECIPE
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2 Tablespoons of butter for every egg yolk
A flavorful and aromatic tomato sauce that is used in a variety of dishes from braised meats to soups and stews. VIEW RECIPE
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3 Tablespoons of butter and 4 Tablespoons of flour for every quart of stock and 3 1⁄2 pounds of tomatoes