The 5 Essential French Mother Sauces: A Comprehensive Guide

Originating in the 19th century from the expertise of chef Auguste Escoffier, the French mother sauces serve as the cornerstone for numerous secondary sauces. Each sauce is distinguished by its unique base and thickening method.

Classical French cuisine has significantly shaped the culinary landscape, inspiring home cooks and professional chefs alike. Even if you're not a culinary expert, you’ve likely introduced elements of traditional French cooking into your own kitchen.

French gastronomy is famous for its rich and flavorful sauces, which add moisture, depth, and a vibrant touch to a variety of dishes. Among the multitude of French sauces, most are derived from one of the five primary mother sauces. Escoffier originally recognized four key mother sauces, along with mayonnaise as a cold mother sauce, and listed Hollandaise as a “daughter” sauce. However, in English translations, mayonnaise was omitted, leading to Hollandaise’s classification among the mother sauces.

1. Béchamel

Béchamel, often referred to as white sauce, is a straightforward milk-based sauce composed of butter, flour, and whole milk. A standard serving size of 2 ounces (60 mL) contains approximately:

• Calories: 130
• Fat: 7 grams
• Carbohydrates: 13 grams
• Protein: 3 grams

To prepare béchamel, begin by cooking equal parts butter and flour in a saucepan to create a roux. Traditionally, a white roux is used and cooked for just 2–3 minutes to avoid browning. Gradually whisk in warm milk and simmer until smooth and creamy—seasoning with salt, pepper, and cloves enhances the flavor. Béchamel forms the foundation for various sauces, including:

• Mornay: Béchamel with cheese
• Cream Sauce: Béchamel with heavy cream
• Soubise: Béchamel combined with caramelized onions
• Nantua: Béchamel featuring shrimp and butter
• Cheddar Sauce: Béchamel enriched with cheddar cheese

Summary

Béchamel is a creamy white sauce made from flour, butter, and milk, frequently used to create classic cream-based sauces.

2. Velouté

Velouté, a light sauce made from butter, flour, and stock, is similar to béchamel but utilizes stock instead of milk. It can be made with chicken, veal, or fish stock. A 2-ounce (60 mL) serving of chicken velouté contains:

• Calories: 50
• Fat: 3 grams
• Carbohydrates: 3 grams
• Protein: 1 gram

To create velouté, start with a white roux, then slowly incorporate warm stock, simmering until it thickens to a light sauce. Common derivatives of velouté include:

• Supreme: Velouté enriched with cream and mushrooms
• Hungarian: Velouté with onion, paprika, and white wine
• Normande: Fish velouté with cream and egg yolks
• Venetian: Velouté with tarragon and shallots
• Allemande: Velouté with lemon juice and cream

Summary

Velouté is a versatile sauce made with butter, flour, and stock, often served as a gravy over meats or vegetables.

3. Espagnole (Brown Sauce)

Espagnole, or brown sauce, is a rich, dark sauce made from brown roux, stock, puréed tomatoes, and mirepoix (a blend of sautéed carrots, onions, and celery). A 2-ounce (60 mL) serving provides:

• Calories: 50
• Fat: 3 grams
• Carbohydrates: 4 grams
• Protein: 1 gram

To make espagnole, combine brown stock from roasted beef or veal bones with a brown roux. This sauce is the base for several variations, including:

• Demi-glace: Espagnole reduced with additional stock and seasonings
• Robert: Espagnole combined with mustard, lemon juice, and wine
• Charcutière: Espagnole with pickles and mustard
• Mushroom: Espagnole enhanced with mushrooms and sherry
• Burgundy: Espagnole with red wine and shallots

Summary

Espagnole is a robust brown sauce ideal for pairing with dark meats such as beef and duck.

4. Hollandaise

Hollandaise is a creamy, tangy sauce crafted from egg yolks, butter, and lemon juice, famously featured in Eggs Benedict. Unlike the previous mother sauces, it relies on emulsification rather than roux. To properly prepare hollandaise, use slightly warm egg yolks, room temperature butter, and whisk constantly to ensure the mixture does not separate. A serving of hollandaise (2 ounces) contains:

• Calories: 163
• Fat: 17 grams
• Carbohydrates: 0.5 grams
• Protein: 1.5 grams

This sauce serves as the foundation for many derivatives, including:

• Bearnaise: Hollandaise with tarragon and shallots
• Choron: Hollandaise with tomato
• Maltaise: Hollandaise with blood orange juice
• Mousseline: Hollandaise lightened with whipped cream

Summary

Hollandaise consists of egg yolks, butter, and lemon juice, often used on eggs, vegetables, and lighter proteins.

5. Tomato

Tomato sauce is arguably the most widely recognized among the French mother sauces. Traditional French tomato sauce is thickened using roux and flavored with pork and herbs, while modern adaptations typically consist of puréed tomatoes seasoned with herbs. A 2-ounce serving of tomato sauce contains:

• Calories: 15
• Fat: 0 grams
• Carbohydrates: 3 grams
• Protein: 1 gram

Tomato sauce serves as a base for various secondary sauces, such as:

• Creole: Tomato sauce with white wine and spices
• Algerian: Tomato sauce with bell peppers
• Portugaise: Tomato sauce enriched with garlic and onions
• Provençal: Tomato sauce with olive oil and herbs
• Marinara: Tomato sauce with garlic and herbs

Summary

Classical French tomato sauce typically combines roux with pork, while contemporary versions focus on pureed tomatoes seasoned to perfection.

How to Differentiate the Sauces

With the distinctions clarified, here’s a comparison for quick reference:

Sauce Name	Main Ingredients	Common Uses
Béchamel	Butter, flour, milk	Pastas, casseroles
Velouté	Butter, flour, stock	Gravies, accompanying meats
Espagnole	Brown roux, brown stock, tomatoes	Dark meats, sauces
Hollandaise	Egg yolks, butter, lemon juice	Eggs, vegetables
Tomato	Tomatoes, herbs, roux (optional)	Pastas, meats, soups

Conclusion

The five French mother sauces—béchamel, velouté, espagnole, hollandaise, and tomato—were developed by chef Auguste Escoffier and form the essential base for a myriad of sauces that complement a variety of dishes, including vegetables, poultry, meat, and pasta. For culinary enthusiasts looking to broaden their skills, experimenting with these foundational sauces can elevate your cooking experience immensely.