Savor the flavor

The five Mother Sauces, originally classified by Auguste Escoffier, serve as the foundation for countless classical and modern sauces. Mastering these sauces opens up a world of culinary possibilities. Let’s dive into their origins, how to make them, and their most popular derivative sauces.

1. Melt 2 tbsp butter over medium heat.
2. Whisk in 2 tbsp flour and cook for 1-2 minutes (white roux).
3. Gradually add 2 cups warm milk, whisking constantly.
4. Simmer until thickened; season with salt, white pepper, and nutmeg.

• Mornay – Béchamel + Gruyère & Parmesan cheese 
• Nantua – Béchamel + crayfish butter 
• Soubise – Béchamel + puréed onions 
• Cheddar Sauce – Béchamel + sharp cheddar cheese 
• Alfredo (modern version) – Béchamel + Parmesan & garlic

 Lumpy Sauce? Whisk constantly and add warm milk slowly.  Too Thick? Thin with additional milk or stock. Bland? Add nutmeg, salt, or infused flavors (onion, bay leaf, clove).

1. Start with 2 tbsp butter, melt over medium heat.
2. Add 2 tbsp flour, cook for 2-3 minutes for a blond roux.
3. Gradually whisk in 2 cups warm white stock (chicken, fish, or veal).
4. Simmer until thickened; season to taste.

• Suprême – Velouté + cream & butter 
• Allemande – Velouté + egg yolk & lemon 
• Normande – Velouté + cream, butter, mushroom & fish stock 
• Aurora – Velouté + tomato purée 
• Poulette – Velouté + mushrooms & lemon 

 Too Thick? Thin with extra stock.  Dull Flavor? Use a well-seasoned stock.  Grainy Texture? Strain before serving.

1. Sauté mirepoix (onion, carrot, celery) in butter.
2. Add 2 tbsp flour to form a brown roux.
3. Slowly add 2 cups brown stock (veal or beef) & tomato purée.
4. Simmer for 30-40 minutes, skimming impurities.
5. Strain & season to taste.

• Demi-Glace – Espagnole + reduced stock 
• Bordelaise – Espagnole + red wine & shallots 
• Chasseur – Espagnole + mushrooms & white wine 
• Robert – Espagnole + mustard & onions 
• Marchand de Vin – Espagnole + red wine 

Too Bitter? Avoid burning the roux.  Too Thick? Thin with stock.  Flat Flavor? Cook longer for depth.

1. Sauté onions & garlic in olive oil.
2. Add tomato purée & stock.
3. Simmer with bay leaf, basil, oregano, & sugar.
4. Reduce to desired thickness & season.

• Marinara – Tomato sauce + garlic, basil 
• Bolognese – Tomato sauce + ground meat & wine 
• Creole – Tomato sauce + peppers, onions, & spices 
• Puttanesca – Tomato sauce + olives, capers, anchovies 
• Arrabbiata – Tomato sauce + chili flakes 

 Too Acidic? Add sugar or butter.  Too Thin? Simmer longer.  Bland? Use fresh herbs and quality tomatoes.

1. Whisk 3 egg yolks with 1 tbsp lemon juice over a double boiler.
2. Slowly drizzle in ½ cup melted butter, whisking constantly.
3. Remove from heat & season with salt, cayenne, and more lemon.

• Béarnaise – Hollandaise + tarragon & shallots 
• Mousseline – Hollandaise + whipped cream 
• Maltaise – Hollandaise + blood orange juice
• Foyot – Béarnaise + demi-glace 
• Choron – Béarnaise + tomato paste 

 Split Sauce? Whisk in a drop of warm water or start fresh.  Too Thick? Add a splash of warm water.  Lack of Flavor? Adjust lemon juice & seasoning.