The five Mother Sauces

Are you eager to explore the diversity and techniques behind the most famous sauces in French gastronomy? You’re in the right place. I am delighted to share with you one of the most iconic skills in the art of French cooking. Whether you’re a novice or a seasoned cook, mastering these sauces will elevate your culinary repertoire and bring a touch of French elegance to your kitchen.

Sauces are an essential element of French and European cuisine. They instantly transform the flavors and textures of a dish. Mastering the “art of sauces” opens up incredible culinary horizons. The diversity of sauces is endless and has even given rise to a specific profession: that of a master saucier.

Sauce are traditionally used for a wild variety of ingredients. One of the most famous is probably pasta: carbonara, bolognese, pesto, alfredo sauce, marinara, tomato sauce, pomodoro…

In France, the art of sauces has particularly developed around five major sauces, known as mother sauces (or “grandes sauces” or “head sauces”). These are a group of sauces that serve as the base for many variations (the “daughter sauces”). They are major sauces that subsequently allow for a great diversity of flavors.

There have been many classifications of mother sauces. One of the most well-known is by Chef Auguste Escoffier, one of the masters of French cuisine who wrote a seminal work in the early 20th century. He notably identifies the following as mother sauces:

  • Béchamel sauce
  • Espagnole sauce
  • Tomato sauce
  • Velouté sauce
  • Hollandaise sauce

It is important to note that other prominent figures in cuisine, such as Marie Antoine Carême and Jules Gouffé, consider other sauces as mother sauces (marinade, Espagnole sauce, poivrade brune, sauce suprême, mayonnaise, etc.).

In this space, I will guide you step-by-step through the art of mastering these mother sauces and some of their variations. Some sauces are presented independently, such as tomato sauce. For others, they are presented directly integrated into a recipe so you can be inspired by a practical application. This is a dynamic space that will be progressively enriched to give you a comprehensive view of the world of sauces.

I must confess that I am passionate about sauces, and they have played a significant role in my love for cooking. Since childhood, when I watched my grandmother prepare her dishes, I was irresistibly drawn to the delicate flavors and aromas of the sauces that elevated the meals. I am eager to take you on a journey through this incredible world, and I hope you, too, will become a “sauce lover.” Put on your aprons. We’re in for a treat. Bon appétit!

1- Tomato Sauce: so simple, so original, so magnificent.

Tomato sauce is one of the most versatile and beloved mother sauces in French and international cuisine. It is simple to prepare but offers a depth of flavor that can transform an ordinary dish into a culinary masterpiece. Made from ripe tomatoes, onions, garlic, and aromatic herbs, this sauce serves as the foundation for many delicious recipes.

Several other delightful sauces derive from tomato sauce, each bringing its own nuance and complexity. Among the most well-known are:

  • Marinara Sauce: A classic Italian variant, often enriched with herbs like oregano and basil.
  • Neapolitan Sauce: A richer version of tomato sauce, typically cooked longer and sometimes enhanced with capers and olives.
  • Bolognese Sauce: A meat-based sauce where tomato sauce is combined with ground beef, vegetables, and sometimes wine.
  • Arrabbiata Sauce: A spicy sauce, typically made with red chili peppers for a fiery kick.

These variations show how adaptable tomato sauce can be, serving as a backdrop for a multitude of culinary creations. Get ready to explore this rich and flavorful world. Bon appétit!

2- Béchamel sauce: an incomparable texture

Béchamel sauce is renowned for its smooth and creamy texture. This white sauce, made from a simple roux of butter and flour mixed with milk, is a staple in many traditional dishes. Its subtle, velvety texture can enhance and elevate a wide range of culinary creations.

From béchamel sauce, several delightful derivatives can be made, each adding its unique twist to the base:

  • Mornay Sauce: Enriched with grated cheese, often Gruyère or Parmesan, this sauce is perfect for gratins and baked dishes.
  • Soubise Sauce: A variation that incorporates sautéed onions, offering a slightly sweet and rich flavor.
  • Cheddar Cheese Sauce: A favorite for macaroni and cheese, where cheddar is melted into the béchamel for a sharp and creamy result.
  • Mustard Sauce: By adding Dijon mustard, this variation gains a tangy and spicy kick, ideal for pairing with meats and vegetables.

Béchamel sauce’s ability to provide a luxurious texture makes it a fundamental component in many recipes. Its versatility and ease of preparation ensure that it remains a beloved element in both classic and modern cuisine.
One of a delicious way to use it is with my Croque Monsieur Bechamel Recipe

3- Velouté Sauce: smooth and silky texture for your dishes

Made from a white stock (such as chicken, veal, or fish) thickened with a roux (a blend of butter and flour), the delicate Velouté sauce serves as a versatile base for many dishes. Its light and creamy consistency makes it perfect for enhancing the flavors of poultry, seafood, and vegetables.

From velouté sauce, several exquisite variations can be created:

  • Sauce Suprême: Enriched with cream and often used with chicken or veal, this sauce is a luxurious addition to any dish.
  • Sauce Allemande: Made by adding egg yolks and cream, it brings a rich and velvety finish, commonly used with veal.
  • Sauce Normande: Incorporating cream, butter, and sometimes mushrooms, this sauce is ideal for seafood dishes.
  • Sauce Vin Blanc: Enhanced with white wine and often used with fish, providing a sophisticated and subtle flavor profile.

Discover this wonder in situation with my fish fumet recipe

4- Espagnole sauce: a classic with rich and robust flavors

Known for its deep, rich flavor and robust texture, Espagnole sauce has an intense and savory profile which is a perfect accompaniment for a variety of hearty dishes. This brown sauce is made from a brown stock (typically beef or veal), a brown roux, mirepoix (a mixture of onions, carrots, and celery), and tomatoes, all simmered together to create a complex and hearty base.

From Espagnole sauce, several flavorful derivatives can be created:

  • Demi-Glace: A reduction of Espagnole sauce and brown stock, this concentrated sauce is often used as a base for other sauces or as a glaze for meats.
  • Sauce Bordelaise: Infused with red wine, shallots, and bone marrow, this sauce pairs beautifully with beef dishes.
  • Sauce Chasseur: Made with mushrooms, shallots, white wine, and tomatoes, this sauce is ideal for game meats and poultry.
  • Sauce Robert: Featuring mustard, onions, and white wine, this sauce adds a tangy and slightly spicy note, perfect for pork dishes.

Discover the flavors of Espagnole Sauce in the Brown Veal stock demi glace recipe

5- Hollandaise sauce : take the buttery emulsion to the next level

With rich buttery flavor and smooth creamy texture, Hollandaise sauce is made from an emulsion of egg yolks, melted butter and lemon juice. 

Here are some variations from Hollandaise sauce:

  • Béarnaise Sauce: Infused with tarragon, shallots, and vinegar, this aromatic and slightly tangy sauce pairs wonderfully with steaks and grilled meats.
  • Sauce Mousseline: Lightened with whipped cream, this airy and luxurious variation is perfect for fish and seafood.
  • Sauce Maltaise: Enhanced with blood orange juice and zest, this citrusy variation adds a unique twist, ideal for accompanying asparagus and other vegetables.
  • Sauce Choron: A tomato-infused version of Béarnaise, adding a subtle sweetness and rich color, excellent for poultry and meats.

You can discover the step by step recipe of this sauce this recipe of Rosti Potatoes Benedict

A little bit more sauces?...

Here are some simple and wonderful sauce recipes that I use for many of my recipes. They are not specially considered as “Mother sauces” but they can also be adapted and give rise to very interesting variations.

Persillade: a burst of freshness

Persillade is a classic French sauce or seasoning mixture that brings a burst of freshness to any dish. Comprising finely chopped parsley and garlic, this simple yet flavorful combination is often enhanced with a touch of lemon juice, olive oil, or even breadcrumbs, depending on the recipe. Its vibrant and aromatic profile makes it an excellent finishing touch for a variety of dishes. Variations: Grilled meats and fish, Vegetables, Persillade Butter, Breadcrumb Topping,…

> Discover the Persillade sauce recipe.

Pernod Sauce
Summer's best dishes
Check out this recipe
Bruno Albouze Scallops Pernod Ratatouille
Curry sauce
Easy & delicious 😋
Check out this recipe
Bruno Albouze Roasted Halibut
Charcutière sauce
Berkshire Pork
Check out this recipe
bruno albouze Berkshire pork chops charcutiere
Mustard sauce
A great classic
Check out this recipe
Bolognese sauce
The perfect Italian dish
Check out this recipe
Bruno Albouze Fettuccini Bolognese
Carbonara sauce
One of the greatest Italian Classic
Check out this recipe
Bruno Albouze Spaghetti Carbonara
Pepper sauce
Check out this recipe
Bruno Albouze Ribeye Steak