List of French mother sauces with examples | Types of mother sauces in culinary arts | How to make all 5 French mother sauces | hat is velouté, béchamel, espagnole, tomato, hollandaise?
Welcome to this in-depth, documentary-style guide to the 5 French Mother Sauces — the foundation of classical French cuisine and a core subject in culinary education.
Refined by Chef Auguste Escoffier in the early 1900s, these five sauces form the base for hundreds of derivative sauces used in both traditional and modern kitchens around the world.
🍽️ In this video, you will learn:
What the 5 French mother sauces are
The key ingredients in each sauce
How each sauce differs in texture, flavor, and usage
Examples of derivative sauces
Step-by-step visuals of how each sauce is made
🧑🍳 The Five French Mother Sauces:
Béchamel – The classic white sauce made with milk and white roux
Velouté – A light, smooth sauce made with white stock and roux
Espagnole – A rich brown sauce made with brown stock, roux, and tomato purée
Sauce Tomat – A deep, flavorful tomato-based sauce
Hollandaise – A creamy emulsion of egg yolks and clarified butter
🎓 Perfect for:
Culinary students
Hotel management trainees
Aspiring professional chefs
Anyone passionate about French cooking techniques
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