Hello There Friends! Whether you’re a seasoned chef or just starting in the kitchen, mastering these 5 Mother Sauces is an absolute must! These classic French sauces are the foundation of countless dishes and will take your cooking to the next level. In this video, I’ll guide you step-by-step through the essentials:
1:19 Béchamel Sauce – The creamy base for lasagna, mac & cheese, and soufflés.
9:43 Espagnole Sauce – The base and foundation for thousands of brown sauces
25:28 Hollandaise Sauce – The golden sauce for eggs Benedict, asparagus, and beyond!
34:12 Quick Hollandaise + Bearnaise- A tangy, buttery emulsion perfect for steaks and veggies.
42:18 Tomato Sauce – A rich and versatile base for pasta, pizza, and more!
54:04 Veloute Sauce – A silky-smooth classic for elegant soups and gravies.
#MotherSauces #FrenchCooking #ChefTips #LearnToCook #ChefJeanPierre
RECIPE LINK: https://chefjeanpierre.com/recipes/sauces/masterclass-on-sauces/
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VIDEOS LINKS:
Beef Stock: https://youtu.be/eD-TewgGiXA
Cut Carrots: https://www.youtube.com/watch?v=QjZ1LFqNWRM&t=1258s
Puttanesca Sauce: https://youtu.be/XxDoN8pAV-o
Bolognese Sauce: https://youtu.be/sZ604fy-xXU
Arrabbiata Sauce: https://youtu.be/Ur3dy8t-cSo
Marinara Sauce: https://youtu.be/ULz_aTlyfTg
Vodka Sauce: https://youtu.be/c7QPvbvKdDo
Amatriciana Sauce: https://youtu.be/UkbOYg4OAQ4
Cacciatore Sauce: https://youtu.be/7_cwzzVnEXg
Beurre Blanc: https://youtu.be/JFF9SdLUI4g
Mayonnaise: https://youtu.be/rNlxwONka08
Pesto: https://youtu.be/Afr_oxmZ8uM
Demi Glaze: https://youtu.be/N7UQeouQrfE
BBQ Sauce: https://youtu.be/3mhFrk-tGX8
Ragu: https://youtu.be/2bB-g0hR-ak
Port Wine Sauce: https://youtu.be/3Zl2WrWf0to
Marsala Sauce: https://youtu.be/0-nu34KqUPg
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Chapters:
0:00 Intro
1:19 Béchamel Sauce
9:43 Espagnole Sauce
25:28 Hollandaise Sauce
34:12 Quick Hollandaise + Bearnaise
42:18 Tomato Sauce
54:04 Veloute Sauce
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PRODUCTS USED BY CHEF:
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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50 Comments
Chef! #1 I love you! I loved this video, but I had to stop and start a couple of times because I didn't have a full hour to commit to watching it all at once. It is hard for some people to get a full hour to watch straight. It might have been nice had you made it a two part series. At my old company's channel, there was significantly higher views on our videos that were 15-45 minutes in length. We found that more people were able to watch one on their break at work, or while they were waiting somewhere.
thanks chef. I’m gonna watch this video so many times
I’ve made a few Mornay sauces using the Bechamel sauce/recipe as shown on this video.
My problem is that it turns out with a hint of grittiness. I’ve use grated gruyer and Parmesan in separate sauces and both were somewhat gritty.
I used quite a bit of cheese in both sauces. I incorporate the cheese and melt and it is gritty. Do I need to add additional fat/milk/stock or something to get the grit out? Could I be adding too much cheese ( heaven forbid)?
Searching for suggestions.
One piece of celery from a stalk is called a rib.
19:40. With you for 20 years? And all he did was make sauces? HEHEHE
Just kidding! 😂😂😂😂😂
Whenever I make hollandaise it's always a balancing act of gorgeous silky smooth right up to the tipping point of going clumpy like when cream magically solidifies from whipping. When I fail, did I overcook it or over mix it, some combination of both? I dunno the why. I've just learned to not take it too far by trial and error but it's so easy to screw up if you're not paying full attention.
Absolutely, measure in grams.
i cant do that
Thanks
Thank you Chef and Jack for bringing these videos to us all.
This video should be called Jean-Pierre: Sauce Boss.
I am so grateful for your videos! You have that exceptional talent for sharing your expertise. Thank you for entertaining us as well!
This is the one I needed
Just what I’ve been hoping for! Love your content and have been wanting to experiment with different sauces this week outside of my comfort zone. So this came out at a great time for me!
Jack's got the touch~
Watching from Ireland and we don't have cream called heavy cream. Wondering what i can substitute. We only have fresh whipping cream or double cream. The whipping cream has 40.3g fat per 100ml of which saturates is 25.2g
Ever since you Chef J.P. have taught me how to cook I am so disappointed with 90% of the restaurants I try out !
This was so informative and entertaining as usual! ❤
Definitely a true Master Class. I've made many of these sauces based on your recipes and they always are terrific. One that I make regularly is not really a sauce in the true sense, is your Caesar salad dressing. It basically uses a mayonnaise style emolution. It always gets praises. BTW, I don't like white pepper either.😁
I am excited for this one. I’d love to improve my sauce game. I’m looking forward to trying some of these.
Awesome video. I will definitely come back to it in the future just to freshen up my memory.
Why doesn’t the tomato sauce get a special name like the others had
“Rub it all over your body “. 😂😂😂, makes me laugh every time I hear it!
You need more than one thumbs up for this one.
Absolutely love this guy. Such fantastic videos, with “Technique” that many don’t bother to show anymore. Chef you are a treasure and joy to both listen to and watch. Many thanks.
@33:06–33:16 😍😍😍 Forget the egg…this is going all over my body!!
Chef, my cooking has improved dramatically following your techniques. Even with my traditional Puerto Rican dishes, your techniques add a little "je ne sais quoi" to my dishes.
Absolutely fabulous!
I've got to try them all.
What kind of sauce do you think a bear would use for their sandwich? Why a bearnaise sauce of course.
Great tip and sauces. Jack you are getting fancy with your demos!🤗
I wouldnt mind an espagnole rubbing all over my body 😅
You are absolutely right! San Marzano tomatoes are the best tomatoes in the world. They are the only tomatoes that I use .. for everything. Okra and tomatoes, pizza sauce, spaghetti sauce, etc
What size and brand is the large sauce pan that you are using when making La sauce Espagnole?
👍👍👍👍👍👍 taking meals to another level!
Thanks
On a separate issue, what is the ideal affordable infrared thermometer you would suggest?
Thank you SO much! I am excited to expand my sauce varieties!
Amazing! Thank you so much for all your creations!
best thing I did for my personal cooking was how to cook a roux (blonde vs peanut butter), once I had that covered everything was much easier!
This is like getting high end cooking lessons on line for free. 👨🍳 Thank you Chef JP
🦝 Viva la France
Jean-Pierre, I'd be curious to know if you ever watched the 1970s sitcom "Three's Company." The main character, Jack, played by the late great John Ritter, was a french Chef student and later in the series owned his own French restaurant. I bet you could critique the writing like crazy! It'd be fun to know what you thought of it!
Wow Chef, this is fantastic, so much great teaching as always! But I have to say, my favorite sauce you have taught me to make is your mushroom sauce. Cheers!
amazing cooking! Thank you very very much, Chef Jean-Pierre!
Loved the magic show.
Thank you Chef Jean-Pierre for another incredible video. I’m learning so much from you. I appreciate you taking the time to explain everything in detail so we can learn properly. My cooking is becoming more amazing every day with what I’ve learned from you. Merci!!
@ChefJeanPierre ive been watching the channel for a while now and have been wondering what brand are the pans displayed on the shelf in the background of your videos
Thank you so much – I have always wondered how to make food just a little bit better.
Rawness of the flower
Chef loved the episode i would like to see a series on all the sauce made from each mother sauce,as long as they need to be.