French Mother Sauces
Béchamel - A white sauce that is often used as a base for many cheese sauces.
Espagnole A brown sauce that works as a base for many sauces, such as demi-glace.
Velouté - A white sauce that has wide number of derivative sauces, such as white wine sauce.
Hollandaise - An emulsion of melted butter with egg yolk and lemon juice.
Sauce tomate - Tomato sauce, that can be combined with a variety of ingredients to make condiments such as ketchup and hot sauce.
Prep: 0 mins
Cook: 0 mins
By: Family Past
Instructions
Béchamel
Make a white roux. In a large skillet or high-sided braiser, melt the butter over low heat. Sprinkle the flour on top and stir with a wooden spoon to form a light roux paste. Cook, stirring continuously, for 30 seconds to 1 minute. Do not to brown.
Remove the pan from heat. Add 1/2 cup milk and whisk thoroughly to break up the lumps. Keep whisking until the mixture looks creamy. Slowly add the rest of the milk, whisking continuously as you pour.
Return the pan to the stove; adjust to medium-low heat. Cook the sauce, whisking frequently, until it has thickened to the consistency of runny sour cream (about 12-20 minutes or more depending on pan size). Do not walk away.
Season with salt to taste. Add optional ingredients, if using. When ready, the sauce should coat the back of a wooden spoon. Note: The sauce will thicken further as it cools. If not using immediately, a skin may form on the surface.
Espagnole
Make the roux: In a large, heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook, stirring frequently, for 5-7 minutes until the roux becomes a dark golden brown (like peanut butter) and smells nutty. Remove from heat and set aside.
Add tomato paste: Stir in the tomato paste and garlic. Cook for 3-4 minutes, stirring constantly until the paste darkens to a rich brick or rust color.
Combine and simmer: Whisk the hot beef/veal stock into the browned roux until smooth. Pour this mixture into the saucepan with your vegetables. Add the bay leaf, thyme, parsley, and peppercorns (you can tie the herbs in cheesecloth for easy removal later).
Reduce: Bring to a boil, then immediately reduce the heat to a low simmer. Let it simmer uncovered for 45 minutes to \(1 \frac{1}{2}\) hours, stirring occasionally and using a spoon to skim any foam or impurities from the top. The sauce is finished when it has a slightly thick, velvety consistency (coats the back of a spoon) and is reduced by about half.
Strain: Remove from heat and discard the herb sachet. Pass the sauce through a fine-mesh sieve, pressing gently on the solids to extract flavor. Season with salt and pepper to taste.
Velouté
Make the Roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly until it forms a smooth paste (blond roux) and smells like toasted nuts. Do not let it brown.
Add the Stock: Gradually pour the warm stock into the roux, whisking continuously to prevent any lumps from forming.
Simmer and Season: If using the optional herbs, toss them in now. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 15 to 20 minutes, stirring occasionally, until the sauce reduces, thickens, and coats the back of a spoon.
Strain and Finish: Remove the herb sprigs (if used). For an ultra-silky, flawless texture, strain the sauce through a fine-mesh sieve. Season with salt and white pepper to taste.
Hollandaise
Add a bowl to a pot of 1/3 filled simmering water over low to medium heat to make a double boiler. Make sure the bowl is not touching the water.
Add egg yolks and white wine to a double boiler over low to medium heat.
Vigorously whisk the mixture until it becomes thick and creamy, which takes about 3 to 5 minutes. It should be foamy.
Remove the bowl from the double boiler and slowly pour in warm clarified butter using a ladle or measuring cup while vigorously whisking it until it becomes thick but still pourable.
Finish the sauce by stirring or whisking in some lemon juice, cayenne pepper, and sea salt to taste. Serve or keep warm until ready to serve.
Sauce Tomate
Render the Fat: In a large heavy-bottomed pot or Dutch oven, cook the diced salt pork over medium heat until the fat renders.
Sauté the Mirepoix: Add your diced onions, carrots, and celery. Sauté gently until soft and translucent, making sure they do not brown.
Add Garlic & Thicken: Stir in the crushed garlic until fragrant. If using a classic roux, add flour and cook for 1-2 minutes until golden.
Simmer: Add the canned tomatoes, herbs (thyme and bay leaf), and your stock. Bring to a boil, then reduce the heat to a low simmer.
Reduce and Refine: Let it cook covered or partially ajar for 1.5 to 2 hours until it reaches a rich, thick sauce consistency. Season with salt, pepper, and a pinch of sugar to taste.
Remove the herbs, bay leaf, and bacon. Blend or puree with an immersion blender for a silky texture if desired.