The French Mother Sauces

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For ease of use and reference, here are links to all five of the French Mother Sauces, as codified by Auguste Escoffier. Master these, and you’re well on your way to not only a working understanding of the heart of classic French cuisine, but to a lifetime of culinary discovery and invention all your own.

If you’ve not tried them, do, and may you have as much fun in your exploration as we’ve had in presenting them.

Allez cuisine.

Sauce Velouté

The classic Velouté - Light and creamy
The classic Velouté – Light and creamy

Sauce Béchamel

Béchamel - Creamy goodness!
Béchamel – Creamy goodness!

Sauce Espagnole

Sauce Espagnole
Sauce Espagnole

Sauce Hollandaise

Sauce Hollandaise - Gentle is the word
Sauce Hollandaise – Gentle is the word

Sauce Tomate

Sauce Tomate
Sauce Tomate

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