How to make the mother sauces | The five classical sauces

On this week's Taste of Retirement, we're teaching you how to make sauces from scratch, more specifically, how to make the mother sauces. Now there are five of them and the five classical mother sauces are, Veloute, Bechamel, Espagnole, Tomato and Hollandaise. Now, you may or may not have heard of these five classical sauces, but the five classical sauces are the basis to almost all of French cuisine, and most of the cuisine around the world. These sauces are bases for various other sauces, such as a hollandaise sauce can be turned into a bearnaise sauce or a bechamel sauce can be turned into a mornay sauce. With that being said, lets get to the sauces!

Espagnole sauce recipe:
3 cups beef stock
Italian flat leaf parsley
Bay leaves
Fresh thyme
Black peppercorns
2 oz clarified butter (unsalted)
3 tbsp all-purpose flour
Diced celery
Diced carrots
Diced onions
2 tbsp tomato paste

Bechamel sauce recipe:
2 oz fat (we used rendered bacon fat)
2 oz unsalted butter
4 tbsp all-purpose flour
2 cups whole milk
Salt & pepper to taste

Veloute sauce recipe:
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups chicken stock
Salt & pepper to taste

Tomato sauce recipe:
2-3 tbsp canola oil
1/2 medium onion, diced
3-4 tbsp chopped garlic
28 oz peeled San Marzano tomatoes
14 oz tomato sauce
Crushed red pepper
Fresh parsley
Oregano
Fresh Basil
Salt & pepper to taste

Hollandaise sauce recipe:
Fresh lemon juice (1 lemon)
3 egg yolks
1 tbsp white wine vinegar
1 stick unsalted butter (melted)
Salt & cayenne pepper to taste

There you have it, the five classical mother sauces! Give them a try for yourself and be sure to check out later videos to come where we take the five sauces and turn them into some savory and delicious meals!


00:00 - Intro
00:51 - How to Make Espagnole Sauce
04:51 - How to Make Bechamel Sauce
07:53 - How to Make Veloute Sauce
09:53 - How to Make Tomato Sauce
13:46 - How to Make Hollandaise Sauce
17:36 - Outro