A Guide to French Sauces for Beginners

When delving into the world of French cuisine, one cannot overlook the importance of sauces. French sauces are the backbone of many dishes, adding flavor and flair. This guide introduces you to some of the essential French sauces every beginner should know.

Béchamel

Béchamel sauce is one of the five mother sauces of French cooking. Made from a roux of butter and flour whisked with milk, this creamy white sauce serves as a base for many dishes, including lasagna and cheese sauce. To prepare béchamel, melt 2 tablespoons of butter in a saucepan, add 2 tablespoons of flour, and cook for a minute. Gradually whisk in 2 cups of milk, stirring continuously until thickened.

Velouté

Another mother sauce, velouté, is created by thickening a light stock with a white roux. This sauce can serve as a base for many derivative sauces, such as Sauce Suprême or Sauce Allemande. To make velouté, melt equal parts butter and flour (around 2 tablespoons each), then slowly add in 2 cups of chicken, fish, or vegetable stock. Stir continuously until the sauce is smooth and velvety.

Espagnole

Also known as brown sauce, Espagnole is richer and more complex than the previous two sauces. It requires caramelizing mirepoix (a mix of onions, carrots, and celery), adding tomato paste, and then simmering with brown stock. This sauce is a key ingredient in classic dishes like Beef Bourguignon and Coq au Vin. For a simple Espagnole, sauté 1 cup of mirepoix in butter, add 2 tablespoons of tomato paste, and gradually whisk in 2 cups of brown stock. Simmer for at least 30 minutes for depth of flavor.

Tomato Sauce

French tomato sauce is a simple yet versatile sauce that can be used in various dishes. It's distinct from Italian tomato sauce in its use of additional ingredients such as carrots, onions, and herbs. To make a basic French tomato sauce, sauté one chopped onion and a carrot in olive oil, add in 4 cups of chopped tomatoes, season with salt, and simmer for about 30 minutes. For added flavor, finish with fresh basil and garlic.

Hollandaise

Hollandaise sauce is an emulsified sauce made from egg yolks, butter, and lemon juice. This rich and tangy sauce is famous for being served with Eggs Benedict and asparagus. To prepare Hollandaise, whip together 3 egg yolks with 1 tablespoon of water over low heat until slightly thickened. Gradually add in ½ cup of melted butter while whisking continuously to achieve a smooth, creamy consistency. Finish with the juice of half a lemon and a pinch of salt.

Bearnaise

Bearnaise sauce is a variation of Hollandaise that incorporates tarragon and shallots. This flavorful sauce pairs beautifully with grilled meats and vegetables. To make Bearnaise, start with a reduction of shallots, white wine vinegar, and fresh tarragon. Strain the mixture, then follow the Hollandaise recipe to combine it with the reduction for a delightful herbal flavor.

Conclusion

Learning to make these foundational French sauces can elevate your cooking, creating a robust flavor profile for any dish. With practice, you’ll find that mastering these sauces will allow you to explore many culinary possibilities in French cuisine.