How to Make the 5 French Mother Sauces

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to lower saturated fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt is lower in calories and adds protein.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu is lower in cholesterol and can mimic texture.

Start with 1 tablespoon of butter and melt it.

Add 1/2 ounce of all-purpose flour and briefly cook for about a minute without developing color.

Gradually add 1 cup of milk while whisking to form a paste and prevent lumps.

Add a pinch of salt, a small piece of onion, 1 bay leaf, and a pinch of nutmeg.

Bring the sauce to a boil, then simmer for 10 to 15 minutes until thick enough to coat the back of a spoon.

Strain the sauce to finish the béchamel sauce.

For the velouté sauce, melt 1 tablespoon of butter and add 2 ounces of mirepoix, cooking briefly.

Add 1/2 ounce of all-purpose flour to form a roux and cook until it darkens slightly.

Gradually work in 1 cup of chicken stock, stirring to prevent lumps.

Add a few sprigs of thyme, 2-3 parsley stems, and 1 bay leaf, along with a pinch of salt.

Bring to a boil, then simmer for 10 to 15 minutes until thick enough to coat the back of a spoon and strain.

For hollandaise sauce, combine 2 tablespoons each of white wine and white wine vinegar with 3-4 cracked peppercorns and 1 diced shallot, reducing until nearly dry.

Add 1 tablespoon of water to the mixture and strain into another pan.

Cool slightly, then add 2 egg yolks and whisk constantly while controlling the heat to avoid scrambling the eggs.

Once the eggs are pale and tripled in volume, slowly incorporate melted butter, starting with a few drops.

If the mixture thickens too much, add a little water to thin it out.

Finish by adding the juice from half a lemon, a pinch of salt, and a small dash of cayenne pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens