Mother Sauces (according to Escoffier)

These sauces are the foundations of classical French cuisine and serve as bases for many derivative sauces.

1. Béchamel

• Composition: heated milk + white roux (butter and flour cooked without browning).

• Characteristics: white, creamy, smooth sauce.

• Uses: gratin sauces, cheese sauces, vegetables, lasagna.

• Equivalents in other cuisines:

  • In Italy, besciamella is nearly identical, used in lasagna.

  • In Spain, less common but used in croquettes and gratins.

2. Velouté

• Composition: white stock (bones, poultry, veal) + blond roux (butter + lightly browned flour).

• Characteristics: smooth, clear, delicate sauce.

• Uses: base for mushroom sauces, supreme sauce (with cream), for poultry or fish.

• Equivalents:

  • In Italy, sauces based on light stock and butter are similar.

  • In Asia, no roux is used but starch thickeners create velvety textures.

3. Espagnole (brown sauce)

• Composition: brown stock (roasted bones and vegetables) + brown roux + tomato + mirepoix (diced vegetables).

• Characteristics: dark, rich-flavored sauce.

• Uses: for meats, game, stews.

• Note: name is French, not related to Spanish cuisine.

• Equivalents:

  • Italy uses meat and tomato sauces for braises.

  • Asia uses dark soy-based sauces with caramel for braises.

4. Tomato sauce

• Composition: tomatoes cooked with aromatics (garlic, onion, herbs).

• Characteristics: red, tangy, aromatic sauce.

• Uses: pasta, pizza, Mediterranean and North African dishes.

• Equivalents:

  • Italy: sugo di pomodoro.

  • Spain: tomato sauce for paella and tapas.

  • Latin America: tomato-based sauces for stews.

5. Hollandaise sauce

• Composition: warm emulsion of clarified butter and egg yolks, often lemon-flavored.

• Characteristics: rich, creamy, slightly tangy.

• Uses: asparagus, eggs Benedict, steamed fish.

• Equivalents:

  • Germany and Austria: similar egg and butter sauces.

  • England: similar hollandaise for brunch dishes.

Other important mother sauces worldwide

• Japan: soy sauce + dashi (umami broth) for sushi, soups, marinades.

• China: light and dark soy sauces, hoisin sauce, oyster sauce.

• India: bases with tadka (spices fried in oil), masalas with tomato, yogurt or coconut milk.

• Italy: ragù (meat and tomato sauce), pesto (basil, pine nuts, cheese, oil).

• Mexico: red salsa (tomato, chili), green salsa (tomatillo, green chili).