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Classic French Mother Sauces
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Velouté
Ingredients: Butter, flour, light stock (chicken, fish or veal). Preparation: Begin with a roux, then slowly whisk in stock until the sauce reaches desired consistency, season as necessary.
Hollandaise
Ingredients: Egg yolks, clarified butter, lemon juice, salt, cayenne or white pepper. Preparation: Whisk egg yolks and lemon juice in a heatproof bowl, place over simmering water (double boiler), gradually add clarified butter while whisking, season.
Sauce Tomat
Ingredients: Tomatoes, vegetables (carrots, onions, garlic), stock, butter, seasoning. Preparation: Cook down tomatoes with vegetables, add stock, simmer, strain, finish with butter to taste.
Béchamel
Ingredients: Butter, flour, milk, salt, nutmeg (optional). Preparation: Melt butter, add flour to create a roux, gradually whisk in milk until the sauce thickens, season with salt and nutmeg.
Espagnole
Ingredients: Butter, flour, mirepoix (onions, carrots, celery), tomatoes, brown stock (beef or veal), herbs. Preparation: Make a brown roux, cook mirepoix until tender, add tomatoes and stock, simmer, strain, reduce to desired thickness.
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