Mother Sauces with Chef Barb

Consider this your crash course in one of the cornerstones of classic French cuisine. In this quick breakdown, Chef Barb introduces the five mother sauces—the foundational sauces from which countless others are derived.

👩‍🍳 The essentials:
• Béchamel – milk-based, thickened with a white roux
• Espagnole – rich brown stock + brown roux
• Sauce Tomat – tomato-based, deep and savory
• Hollandaise – an emulsified sauce of egg yolk, butter,
and acid
• Velouté – light stock + roux

Whether you’re studying technique or just brushing up, knowing these sauces is key to understanding modern cooking at its roots.

📌 Save this post to your culinary toolkit—and stay tuned as Chef Barb dives deeper into each one in future videos.

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