There are six basic sauces in cooking that every chef should know. These sauces form the foundation for many other dishes, and can be used to enhance flavors in a variety of ways. In this blog post, we will discuss what these sauces are, what ingredients are used to make them, and where they originated from. Let’s get started!
What Are The Six Basic Sauces?
The six basic sauces are tomato sauce, béchamel sauce, veloute sauce, hollandaise sauce, espagnole sauce, and mayonnaise. Each of these sauces has a different texture and flavor, and can be used in a variety of dishes.
Tomato Sauce:
Tomato sauce is made from tomatoes, garlic, onions, and a variety of spices. It is often used as a base for other sauces, or as a condiment on pasta dishes.
Béchamel Sauce:
Béchamel sauce is made from milk, butter, and flour. It is smooth and creamy in texture, and has a mildly sweet flavor. It is often used as a base for other sauces, or as a topping on gratins and casseroles.
Veloute Sauce:
Veloute sauce is made from chicken, veal, or fish stock, and flour. It has a smooth texture and a lightly salty flavor. It is often used as a base for other sauces, or as a sauce for poultry and fish dishes.
Hollandaise Sauce:
Hollandaise sauce is made from egg yolks, butter, and lemon juice. It is rich and creamy in texture, and has a tart flavor. It is often used as a sauce for eggs Benedict or asparagus.
Espagnole Sauce:
Espagnole sauce is made from beef or veal stock, tomato paste, and flour. It is thick and dark in color, and has a rich flavor. It is often used as a base for other sauces, or as a sauce for red meat dishes.
Mayonnaise:
Mayonnaise is made from egg yolks, oil, and vinegar. It is thick and creamy in texture, and has a tangy flavor. It is often used as a condiment or as a base for other sauces. Kraft is a well known brand in the USA.
These are just a few of the many different sauces that you can use to enhance the flavor of your dishes. Experiment with different flavors and textures to find the perfect sauce for your next meal!
Where Do These 6 Mother Sauces Come From?
The six mother sauces come from different regions of the world. Tomato sauce originated in Italy, béchamel sauce originated in France, veloute sauce originated in England, hollandaise sauce originated in Holland, espagnole sauce originated in Spain, and mayonnaise originated in Russia. Each of these sauces has a unique history and tradition, and has been passed down through generations of cooks.
How To Make The Six Basic Sauces?
The Tomato Sauce
Ingredients:
- -Tomatoes
- -Garlic
- -Onion
- -Olive oil
- -Salt
- -Pepper
- -Oregano
Instructions:
In a large pot, sauté the garlic and onion in olive oil until softened. Add the tomatoes and spices, and cook until the tomatoes are soft and the sauce is heated through. Use a blender or food processor to puree the sauce, then taste and adjust seasoning as necessary, this is the tomato sauce at its purest form, you can experiment with different types of tomato’s, canned, bottled, passatas and also with the herbs you use, to create a more robust or delicate flavor, If you use a passata instead of fresh or canned tomatoes, you don’t need to use a blender or food processor after.
If you want something to compare your tomato sauce to, you have got to taste the tomato sauce that is made in Rubirosa Ristorante in NY 235 Mulberry St, they do make a really nice sauce.
If you’re ever in a hurry and you need to cheat with your tomato sauce, Barilla, do a fantastic jarred sauce that you can use instead of the fresh tomatoes, simply add the rest of the ingredients and allow to simmer for around 40-45 minutes.
The Béchamel Sauce
Ingredients:
- -Butter
- -Flour
- -Milk
- -Salt
- -Pepper
- -Nutmeg
Instructions:
In a small pot, melt the butter over low heat. Add the flour and stir until smooth. Slowly add the milk, whisking constantly until the sauce is thickened. Season with salt, pepper, and nutmeg to taste. It is very important to start with the butter and melt this first, then add the flour.
You may find the sauce lumpy at first, but don’t worry, continue to whisk and slow add your milk, it will turn silky smooth in no time.
The Veloute Sauce
Ingredients:
- -Butter
- -Flour
- -Chicken stock
- -Salt
- -Pepper
Instructions:
In a small pot, melt the butter over low heat. Add the flour and stir until smooth. Slowly add the chicken stock, whisking constantly until the sauce is thickened. Season with salt and pepper to taste.
If you prefer your sauce thicker, add a little more flour and butter.
The Hollandaise Sauce
Ingredients:
- -Egg yolks
- -Butter
- -Lemon juice
- -Salt
- -Pepper
- -Cayenne pepper
Instructions:
In a small pot, whisk the egg yolks over low heat until they are light in color. Add the butter and lemon juice, and continue to whisk until the sauce is thickened. Season with salt, pepper, and cayenne pepper to taste.
If you find the sauce too thick, add a little bit of water to thin it out.
The Espagnole Sauce
Ingredients:
- -Beef or veal stock
- -Tomato paste
- -Flour
- -Butter
- -Onion
- -Carrot
- -Celery
- -Garlic
- -Bay leaves
- -Thyme
- -Parsley
Instructions:
In a large pot, sauté the onion, carrot, celery, and garlic in butter until softened. Add the beef or veal stock and tomato paste, and stir until smooth. Add the flour and continue to stir until the sauce is thickened. Add the bay leaves, thyme, and parsley, and simmer for 30 minutes. Remove the bay leaves and thyme before serving.
The Mayonnaise Sauce
Ingredients:
- -Egg yolks
- -Olive oil
- -Lemon juice
- -Mustard
- -Salt
- -Pepper
Instructions: In a small bowl, whisk the egg yolks until light in color. Add the olive oil, lemon juice, and mustard, and continue to whisk until the sauce is thickened. Season with salt and pepper to taste.
If you find the sauce too thick, add a little bit of water to thin it out.
Final Words
These are the six basic sauces of the world and they are called this because they are considered the classics of the culinary world, most of these sauces can be used as a great foundation for many recipes or as a standalone sauce.
The bechamel can be used as a fantastic cheese sauce for mac & cheese, just by adding some grated cheddar or similar, the mayonnaise can be a base for a mildly spicy dip of any kind and the humble tomato sauce can be incorporated with fish, chicken and any type of meat and slow cooked to produce one of the best past sauces you can eat.
I hope you try out these recipes now that you see how simple they are.