Updated: Mar 14
There is nothing quite as satisfying as a smooth, full-bodied, richly flavoured sauce.
The five mother sauces of French cooking are bechamel, velouté, Espagnole, hollandaise and tomato sauces.
The slow and unhurried preparation and cooking of the sauce adds to the depth of flavour when you use them in a dish.
The sauces are easily distinguished by their colour: bechamel sauce is white; velouté (French for “velvety”) is cream; Espagnole is brown; hollandaise is a butter colour and the red colour of the tomato sauce. These mother sauces form the foundation for many other derivatives.
Take time to prepare these basics, after all my mother always said that the way to a man’s heart was through his stomach!