5 Mother Sauces & Derivatives

Chef Rob Pengson

The concept of the five French mother sauces is central to classical French and Western
cuisine, serving as foundational elements from which a multitude of other sauces and dishes are
derived. These sauces, developed and refined during the 19th century, are used extensively in
culinary schools and kitchens around the world to teach the fundamentals of sauce-making and
flavor development.

The Five French Mother Sauces

1. Béchamel: A white sauce made from a roux (butter and flour) and milk. It is thick,
smooth, and creamy, forming the base for many other sauces and dishes like cheese
sauces, creamy vegetable dishes, and lasagnas.
2. Velouté: A light sauce made using a white roux and clear stock (chicken, veal, or fish).
It’s more delicate than béchamel and serves as the starting point for sauces like
Suprême and Allemande.
3. Espagnole: Also known as brown sauce, it is made from a brown roux, veal stock,
mirepoix (a mixture of onions, carrots, and celery), and tomatoes. This rich, complex
sauce is the basis for many derivative sauces like Demi-glace and Bordelaise.
 4. Tomate: Unlike the other mother sauces, which start with a roux, classic tomate sauce
begins with tomatoes cooked down with vegetables and seasonings, often including pork
or bacon for depth. It serves as a base for a variety of Italian and French sauces.
5. Hollandaise: An emulsion of egg yolks, clarified butter, and lemon juice or vinegar, often
seasoned with salt, cayenne, or white pepper. It is unique among the mother sauces in
that it is not cooked over direct heat to prevent the eggs from scrambling. It is a staple
with dishes like Eggs Benedict and steamed asparagus.

Origin and Development

The categorization and refinement of these sauces are largely credited to Marie-Antoine
Carême in the early 19th century, who initially set out four base sauces in French cuisine. Later,
Auguste Escoffier updated and popularized these in his seminal work, "Le Guide Culinaire" at
the turn of the 20th century, adding hollandaise and making alterations to turn these into five
fundamental sauces.

Relevance in French and Western Cuisine

For professional chefs, understanding and mastering these mother sauces is crucial not only as
a skill set but also as a culinary tradition that underpins much of Western cooking. These
sauces:

● Teach Fundamental Techniques: Each mother sauce involves specific techniques

(e.g., making a roux, emulsifying, simmering) that are essential in many other cooking
applications.
● Serve as Building Blocks: Knowing how to make each mother sauce opens up a
myriad of possibilities for creating variations, thereby expanding a chef's repertoire
significantly.
● Enhance Flavor and Presentation: Sauces can transform a dish by adding depth,
moisture, and visual appeal, elements critical in professional cuisine.
● Preserve Culinary Tradition: The mother sauces are a link to the history of culinary
arts, preserving the knowledge and methods passed down through generations.

In modern kitchens, while some argue that new sauces and techniques have diversified the
culinary landscape, the mother sauces remain a cornerstone of culinary education and practice,
emphasizing the importance of both technique and tradition in professional cooking.
1. Béchamel Sauce

Béchamel is a smooth, white sauce made from a roux of butter and flour, cooked with milk. It is
often used as the base for other creamy sauces and is a key ingredient in dishes like lasagna
and other baked pastas.

Recipe for 1 liter of Béchamel Sauce:

● Ingredients:
1. 80 grams butter
2. 80 grams all-purpose flour
3. 1 liter milk, warmed
4. Salt and white pepper, to taste
5. Nutmeg, grated (optional)
● Instructions:
1. Melt the butter in a saucepan over medium heat.
2. Stir in the flour and cook, stirring constantly, for about 2 minutes without letting it
brown.
3. Gradually add the warm milk, whisking continuously to prevent any lumps.
4. Bring to a gentle boil; reduce heat and simmer for 10 minutes, whisking
frequently until the sauce thickens.
5. Season with salt, white pepper, and a pinch of nutmeg (if using).
6. Strain through a fine sieve if desired for a smoother texture.

2. Velouté Sauce
Velouté is a light sauce made from a light stock (such as chicken, veal, or fish) thickened with a
roux. It serves as a foundation for other sauces or is used in dishes that benefit from a delicate,
creamy sauce.

Recipe for 1 liter of Velouté Sauce:

● Ingredients:
1. 80 grams butter
2. 80 grams all-purpose flour
3. 1 liter clear chicken, veal, or fish stock
4. Salt and white pepper, to taste
● Instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the flour, stirring to form a blond roux, cooking for about 3-4 minutes.
3. Gradually whisk in the stock until the mixture is smooth.
4. Bring to a simmer, stirring continuously as it thickens.
5. Season with salt and white pepper.
6. Simmer gently for about 20 minutes, stirring regularly. Strain if needed.

3. Espagnole Sauce

Espagnole, or brown sauce, is a rich sauce made from a brown roux, veal stock, tomatoes, and
mirepoix. It is often enriched and reduced to make a variety of other sauces, like demi-glace.

Recipe for 1 liter of Espagnole Sauce:

● Ingredients:
1. 80 grams butter
2. 80 grams all-purpose flour
3. 1 liter veal or beef stock
4. 100 grams tomato paste
5. 1 small onion, finely chopped
6. 1 small carrot, finely chopped
7. 1 stalk celery, finely chopped
● Instructions:
1. Melt the butter in a saucepan; add the flour to make a brown roux, stirring until it
turns a deep brown color, about 4-5 minutes.
2. Add the mirepoix (onion, carrot, celery) and cook until soft.
3. Stir in the tomato paste and cook for a further 2 minutes.
4. Gradually add the stock, whisking continuously to prevent lumps.
5. Bring to a boil, reduce to a simmer, and let cook for about 45 minutes, skimming
any fat that rises to the surface.
6. Strain through a fine sieve for a smooth sauce.
4. Tomate Sauce

This is a tomato-based sauce made from tomatoes, vegetables, and seasonings simmered until
they meld into a rich, flavorful sauce. It can be used in a variety of dishes from pasta to stews.

Recipe for 1 liter of Tomate Sauce:

● Ingredients:
1. 60 grams butter
2. 1 medium onion, finely chopped
3. 1 small carrot, finely chopped
4. 1 stalk celery, finely chopped
5. 800 grams canned tomatoes (crushed or whole)
6. 1 liter water or chicken stock
7. Salt and pepper, to taste
● Instructions:
1. Melt the butter in a large pot and add the onion, carrot, and celery, cooking until
they are soft.
2. Add the tomatoes and water or stock.
3. Simmer for about 45 minutes to an hour, until the sauce thickens and the flavors
concentrate.
4. Season with salt and pepper to taste.
5. Puree with an immersion blender for a smoother texture.

5. Hollandaise Sauce

A delicate emulsion of egg yolk, butter, and lemon juice, often seasoned with a little cayenne
pepper. It's especially popular with eggs Benedict and asparagus.

Recipe for 1 liter of Hollandaise Sauce:

● Ingredients:
1. 10 egg yolks
2. 900 grams clarified butter, warmed
3. 2-3 tablespoons lemon juice
4. Salt and cayenne pepper, to taste
● Instructions:
1. Whisk the egg yolks in a heatproof bowl until frothy.
2. Place the bowl over a pot of simmering water (double boiler) and continue to
whisk, gradually adding the warm butter until the sauce thickens.
3. Remove from heat and whisk in lemon juice.
4. Season with salt and cayenne pepper.
5. Serve immediately or keep warm until serving.
 Mother Derivative Description
Sauce Sauce

Béchamel Mornay Béchamel is a white sauce made from a roux of butter and
flour cooked with milk. Mornay is a variation that includes
cheese, typically Gruyère or Parmesan.

Soubise A sauce made by adding onion purée to a basic béchamel

sauce, giving it a sweet, creamy texture.

Cheddar A variant of Mornay with sharp cheddar cheese, often used in

Cheese Sauce dishes like macaroni and cheese.

Mustard Sauce Béchamel sauce enhanced with mustard for a tangy flavor,
ideal for dishes like baked chicken.

Crème Sauce Enriched with heavy cream, making it thicker and richer than
the standard béchamel.

Velouté Allemande Velouté is a light sauce made using stock and a blond roux.
Allemande is thickened with egg yolks and cream, and often
flavored with lemon juice.

Suprême Made from chicken stock and cream, it's a rich, creamy sauce
ideal for chicken dishes.

Normande Incorporates fish stock and cream, seasoned with cider and
fish trimmings, perfect for seafood.

Vin Blanc A white wine reduction mixed into a fish velouté, commonly
served with fish or seafood.

Bercy Named after a district in Paris, this sauce includes white wine,
shallots, and chopped parsley.

Mushroom Velouté with mushrooms, often served with poultry or veal.

Sauce

Espagnole Demi-glace A brown sauce made from a richly reduced stock, often used
as a base for other sauces. Demi-glace is a further reduced
sauce that has a thick and rich consistency.

Bordelaise Made with red wine, bone marrow, shallots, and demi-glace, it's
rich and flavorful, ideal for steak.
 Chasseur Also known as "hunter's sauce", it includes mushrooms,
shallots, and often tomatoes.

Lyonnaise Includes onions sautéed in butter, vinegar, and white wine,

often served with meats.

Robert A mustard-based derivative with onions, white wine, and

demi-glace, providing a tangy flavor.

Charcutière Similar to Robert, but with added pickles or gherkins for an

extra tang.

Tomate Creole A base of tomatoes cooked down with vegetables and pork,
this sauce is seasoned with Creole spices.

Spanish Similar to Creole but typically spicier with the addition of chili
peppers.

Marinara A simple, quickly cooked tomato sauce with garlic, onions, and
herbs, typically used with pasta.

Puttanesca Includes tomatoes, olives, capers, and anchovies, known for its
bold flavor.

Arrabbiata A spicy sauce made from garlic, tomatoes, and dried red chili
peppers cooked in olive oil.

Vodka Sauce A creamy sauce with vodka, tomatoes, and a touch of cream,
popular in Italian-American cuisine.

Hollandaise Béarnaise An emulsion of egg yolk, butter, and lemon or vinegar,

Béarnaise includes shallots, chervil, peppercorns, and
tarragon.

Maltaise Hollandaise plus orange juice and zest, typically served with
vegetables or fish.

Mousseline Hollandaise or Béarnaise sauce lightened with whipped cream

or beaten egg whites.

Foyot (or Béarnaise sauce with meat glaze added, often served over
Valois) steak or grilled meats.

Choron A variant of Béarnaise without tarragon and chervil, but with

added tomato purée for a unique twist.
Noisette Hollandaise made with browned butter, giving it a nutty flavor.
Extras from around the world! Try them!

Here's a selection of key sauces from around the world along with short recipes that yield
approximately 500ml each:

Japan - Teriyaki Sauce

● Ingredients:
1. 240ml soy sauce
2. 120ml water
3. 100g sugar
4. 2 cloves garlic, minced
5. 1 tablespoon minced ginger
6. 1 tablespoon cornstarch mixed with 1 tablespoon water
● Instructions:
1. Combine soy sauce, water, sugar, garlic, and ginger in a saucepan and bring to a
simmer.
2. Add the cornstarch mixture and simmer until thickened, about 5 minutes.
3. Cool before use.

Korea - Gochujang Sauce

● Ingredients:
1. 120ml gochujang (Korean chili paste)
2. 120ml water
3. 60ml soy sauce
4. 60ml honey
5. 2 cloves garlic, minced
6. 1 tablespoon rice vinegar
● Instructions:
1. Whisk all ingredients together until smooth.
2. Simmer on low heat for 10 minutes, stirring occasionally.
3. Cool and store in the refrigerator.

Thailand - Peanut Sauce

● Ingredients:
1. 200ml coconut milk
2. 100ml peanut butter
3. 60ml soy sauce
4. 2 tablespoons lime juice
5. 2 tablespoons sugar
6. 1 teaspoon minced garlic
 7. 1 teaspoon grated ginger
● Instructions:
1. Combine all ingredients in a saucepan over medium heat.
2. Whisk until smooth and bring to a simmer.
3. Cook for about 5 minutes until thickened. Adjust seasoning if necessary.

Italy - Marinara Sauce

● Ingredients:
1. 400g canned tomatoes, crushed
2. 3 tablespoons olive oil
3. 3 cloves garlic, minced
4. 1 teaspoon dried oregano
5. 1 teaspoon dried basil
6. Salt and pepper to taste
● Instructions:
1. Heat olive oil in a saucepan over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add tomatoes, oregano, and basil. Simmer for 20 minutes.
4. Season with salt and pepper.

Spain - Romesco Sauce

● Ingredients:
1. 2 red bell peppers, roasted and peeled
2. 100g almonds, toasted
3. 3 cloves garlic
4. 2 tomatoes, roasted
5. 2 tablespoons sherry vinegar
6. 120ml olive oil
7. Salt and pepper to taste
● Instructions:
1. Combine all ingredients except oil in a blender.
2. Blend while gradually adding olive oil until smooth.
3. Season with salt and pepper.

Germany - Currywurst Sauce

● Ingredients:
1. 200ml ketchup
2. 100ml water
3. 2 tablespoons curry powder
4. 1 tablespoon paprika
5. 1 tablespoon honey
 6. 1 teaspoon onion powder
● Instructions:
1. Combine all ingredients in a saucepan.
2. Simmer for 10 minutes, stirring occasionally.
3. Adjust seasonings to taste.

Russia - Smetana Sauce

● Ingredients:
1. 250ml smetana (or sour cream)
2. 1 tablespoon lemon juice
3. 1 tablespoon chopped dill
4. Salt and pepper to taste
● Instructions:
1. Mix all ingredients in a bowl until smooth.
2. Season with salt and pepper.
3. Serve chilled.

Israel - Tahini Sauce

● Ingredients:
1. 150ml tahini
2. 120ml water
3. 60ml lemon juice
4. 2 cloves garlic, minced
5. Salt to taste
● Instructions:
1. Whisk tahini and lemon juice until smooth.
2. Gradually add water to achieve desired consistency.
3. Stir in garlic and salt.

Morocco - Chermoula

● Ingredients:
1. 120ml olive oil
2. Juice of 1 lemon
3. 1 bunch cilantro, chopped
4. 1 teaspoon cumin
5. 1 teaspoon paprika
6. 2 cloves garlic, minced
7. Salt and chili flakes to taste
● Instructions:
1. Combine all ingredients in a bowl.
2. Mix thoroughly.
Vietnam - Nuoc Cham

● Ingredients:
1. 120ml fish sauce
2. 120ml water
3. 60ml lime juice
4. 2 tablespoons sugar
5. 2 cloves garlic, minced
6. 1 chili, finely chopped
● Instructions:
1. Dissolve sugar in water and lime juice.
2. Add fish sauce, garlic, and chili. Adjust to taste.

Indonesia - Kecap Manis

● Ingredients:
1. 200ml soy sauce
2. 100ml molasses or palm sugar
3. 1 star anise
4. 1 clove garlic, crushed
● Instructions:
1. Combine all ingredients in a saucepan.
2. Simmer until thickened, about 10 minutes.
3. Strain and cool.

India - Mint Chutney

● Ingredients:
1. 200ml fresh mint leaves
2. 100ml cilantro
3. 50ml yogurt
4. 1 green chili, chopped
5. Juice of 1 lemon
6. Salt to taste
● Instructions:
1. Blend all ingredients until smooth.
2. Adjust seasoning to taste.

Singapore - Chili Crab Sauce

● Ingredients:
1. 200ml tomato sauce
2. 100ml chili sauce
3. 50ml oyster sauce
 4. 100ml water
5. 2 tablespoons sugar
6. 1 egg, beaten
● Instructions:
1. Combine all ingredients except the egg in a saucepan.
2. Bring to a boil and simmer for 10 minutes.
3. Slowly pour in the beaten egg while stirring.
4. Cook for an additional minute.

Philippines - Adobo Sauce

● Ingredients:
1. 240ml vinegar
2. 120ml soy sauce
3. 120ml water
4. 1 tablespoon sugar
5. 1 teaspoon black peppercorns
6. 3 bay leaves
7. 5 cloves garlic, crushed
● Instructions:
1. Combine all ingredients in a saucepan.
2. Bring to a boil, then simmer for about 15 minutes.
3. Strain if desired and use as a marinade or sauce for cooking.

Each of these sauces highlights the unique flavors and culinary techniques from their respective
cuisines and can be adapted or used in various dishes to enhance their flavors.