The classics - 5 French Mother Sauces
The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
Mother sauces refer to the most basic starting point or building blocks for many secondary sauces used within the classical French cuisine, and found within countless dishes across the world. While these sauces are not meant to be used on their own, this project is my attempt at replicating these classics.
1. Béchamel
Typically made in a heavy pot with warm milk and equal parts butter and all purpose flour. Add cheese such as Gruyèr, Parmesean, or Parrano which will round out the flavor and thicken the roux.
In a heavy stock pot over med heat, melt 1/3 cup (80 g) of butter. Add in 1/3 cup of flour (80 g) and stir until butter is fully absorbed. Take off heat. Slowly add 4 cups (1 L) warm milk and continue to mix until until smooth. Add salt, pepper, nutmeg to taste. Once mixture is smooth, apply to heat and stir until thick and hot.
Application: Homemade macaroni and cheese, lasagna, pizza, and cooked meats.
Hint: Add 1/2 cup of cheese to add flavor, or 1/3 cup of dijon mustard to make a creamy mustard sauce.
2. Velouté
Similar to Béchamel, Velouté is a white sauce; however, milk is replaced with broth and cooked until the roux is thick enough to cover the back of a spoon. Velouté can be made with any stock such as veal, beef, or fish, but it’s often made with chicken.
In a heavy stock pot over med heat, pour 1/4 cup (2 oz) of clarified butter. Add in 1/4 cup of AP flour and stir until butter is fully absorbed and roux turns blonde in color. Slowly add 4 cups (1 L) cool broth and continue to mix until until boiling. Turn heat down to a simmer for 30-40 minutes until mixture is thick. Add salt and pepper to taste.
3. Espagnole
This is the perfect version to the classic mother brown sauce.
In a heavy stock pot over moderate heat, cook carrot, onion in clarified butter stirring occasionally, until golden, 7-8 minutes. Add AP flour and cook for 8-10 minutes until brown. Add stock and mix constantly to prevent lumps, then add purée, garlic, celery, peppercorns, and bay leaf. Bring to a boil, stirring. Reduce heat to a simmer and stir occasionally for 40 minutes or until mixture has reduced by 1 cup. Add salt and pepper to taste.
Ingredients: 1 carrot chopped, 1 medium onion chopped, 2 large clove garlic chopped, 1/2 stick butter, 1/4 cup AP flour, 4 cups of beef stock, 1/4 cup tomato purée, 1 celery rib chopped, 8 black peppercorns, 1 bay leaf
4. Hollandaise
Hollandaise is perhaps the most popular of all the mother sauces, and the easiest to make, but be sure to have plenty of eggs on hand, especially if you are to make eggs Benedict.
Vigorously whisk 4 egg yolks and 1 tablespoon lemon juice together in a stainless steel bowl until thickened. Slowly drizzle 1/2 cup (4 oz) clarified butter and continue to whisk rapidly until thick. Add salt and cayenne pepper to taste.
Hint: Using a heat source such as a pot of hot water helps to keep the sauce warm.
Cover and place in a warm area until ready to use. Do not apply heat directly to the eggs.
5. Tomato
Preheat oven to 300 degrees.
In a stockpot over medium heat cook the salt pork until the fat is rendered.
Add the onion, garlic, carrots. and celery to the pot and cook until the veggies start to soften. about 10 minutes.
Add the crushed tomatoes (plus juices), chicken stock, and herbs. Bring the sauce to a boil and then transfer the pot to the oven. Cover and let it simmer in the oven for at least two hours.
After the two hours, remove the pot from the oven and fish out the herbs. Puree the sauce using an immersion blender or in batches with a stand blender.
Ingredients: 1-ounce salt pork, chopped; 1 white or yellow onion, diced; 1 garlic clove, chopped; 1/2 cup diced carrots; 1/2 cup diced celery; 1 (28-ounce) can crushed tomatoes; 16 ounces chicken stock; 1 teaspoon dried thyme; 3–4 sprigs fresh parsley; 1 bay leaf; 5 crushed black peppercorns (see note); Salt, to taste
Credit: April, Girl Gone Gourmet!