Finally master classic French sauces without the stress! This essential guide simplifies the three main categories—white, brown, and emulsified—so any home cook can create them with confidence. At the end of te video you will learn to make my foolproof, one-pot Hollandaise that will never split on you again.
► My foolproof hollandaise recipe: https://www.thefrenchcookingacademy.com/recipes/foolproof-hollandaise
Timestamps:
0:00 – Welcome to French Sauces Basics: Part Two
0:17 – The 3 Modern Sauce Categories Explained
1:01 – White Sauces: Béchamel & Velouté Made Simple
2:49 – Brown Sauces: Why Pan Sauces Are a Home Cook’s Best Friend
4:09 – Emulsified Sauces: The Science Behind Hollandaise & More
5:34 – My Essential Guide to Sauces for Home Cooking (Chart)
8:05 – Easy Pairing Guide: What Sauce Goes with Which Food?
10:37 – RECIPE DEMO: Foolproof Hollandaise Ingredients
12:02 – Step-by-Step: Making a Perfect No-Fail Hollandaise
15:50 – The Final Dish: Perfect Eggs Benedict
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Ready to master all the classic French sauces? Our comprehensive course, “Master French Sauces At Home,” will transform you into a sauce-making expert.
▶ Enroll Here: https://www.thefrenchcookingacademy.com/master-french-sauces-at-home
This video is the perfect introduction to French cooking basics, focusing on the essential sauces for the home cook. We move beyond the traditional mother sauces to a modern classification system that is easier to understand. You will learn how to make a simple white sauce (Béchamel and its derivatives, plus chicken and fish Velouté), the secret to a rich brown sauce (like a demi-glace or simple jus), and the technique for a perfect emulsified sauce. Our foolproof Hollandaise recipe is a game-changer, but we also cover the theory behind Béarnaise, Beurre Blanc, and Mayonnaise. This sauce pairing guide will help you confidently choose the right sauce for white meats, poached fish, eggs, and vegetables.
#FrenchCooking #SauceMaking #CookingBasics #FrenchCuisine #Hollandaise
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17 Comments
Your channel is absolutely amazing! Keep up the good work
Great work.
Culinary school on YouTube! Thank you for sharing your knowledge with us.
Excellent video, thanks!
What is the one French sauce you've always wanted to master?👨🍳🍲
Spectacular! Thanks.
I love all your lessons, but especially the ones that deal with sauces because they are what I really need to work on to polish up my skills. If I do a reduction of tarragon, black pepper, shallots and white wine/wine vinegar and add that at the end of this recipe instead of the lemon juice will I have something close enough to a bearnaise sauce to enjoy it? In short, will this technique work to make an acceptable bearnaise with just a change of flavoring at the end or will I end up with a sauce that is too liquid with an off flavor?
Excellent video! May I mention your name and post a link to these two videos when I make my videos on Chef Ferdinand Hauptners stock, broth, coulis and sauces?
Thanks
Peter
Delicious!
All sauces are relevant for home cooking
Thank you once again for bringing your knowledge to my home.
what is the wide, leafy greens you used to decorate the plate?
Ahhh, to make a Bordelaise Sauce would be my gold standard and the stamina to see it through. I'm 75 y.o. now and I think I've run out of time for this wonderful sauce. Years ago i had a stellar meal in Napa Valley, Greystone — a Chateaubriand with Bordelaise and perfect roast potatoes. Pan American Airways back in the day, served a wonderful Chateaubriand with Brown Sauce, catered by Maxim's of Paris, also perfection. Life was pretty great back then.
Thank you chef for sharing all these great sauces!
Thanks for accepting my request and making the pairing list, Stephen. Im going to try the sauces 😊
thank you….
Very very very interesting ❤ very delicious tasty 😋😋 recipe 👌🙏