The 5 Sauces Every Chef Needs to Learn
Mastering these 5 mother sauces is the ultimate power move for any aspiring chef or home cook. From béchamel to hollandaise, these classic sauces, originally defined by legendary chef Auguste Escoffier, form the foundation of French cuisine and countless dishes worldwide. Will breaks down the secrets behind each sauce, teaching you step-by-step how to create them like a pro. Whether you're looking to perfect your béchamel for creamy pasta, elevate your steak with espagnole, or whip up the perfect hollandaise for brunch, this guide will take your cooking to the next level. VIDEO CHAPTERS 00:00 - What are Mother Sauces? 00:49 - Bechamel 03:06 - Soubise 04:10 - Veloute 05:36 - Herb Veloute 07:39 - Espagnole 10:50 - A L'Orange 12:21 - Hollandaise 14:35 - Bearnaise 15:31 - Tomat 17:49 - Romesco
2024-12-04
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A versatile sauce starting with a roux and using stock instead of milk, known for its smooth, velvety texture.
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Cooking Time:
30 mins
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A rich, complex meat-based sauce, starting with a roux and enriched with stock and mirepoix.
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Cooking Time:
1 hr
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A classic milk-based sauce thickened with a roux, flavored with onion studded with cloves.
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Cooking Time:
20 mins
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A variation of béchamel, blended with onions to add sweetness.
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Cooking Time:
45 mins
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A basic tomato sauce with olive oil, onions, and garlic, serving as a foundation for many dishes.
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Cooking Time:
45 mins
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A rich, buttery sauce made with egg yolks and clarified butter, flavored with vinegar.
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Cooking Time:
20 mins
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