Mother Sauces Lillian Kloecker


  1. Pour melted butter over top or cover with oiled parchment paper
  2. Label, date, and refrigerate
  3. Keep sauce in a plastic container with a tight lid

The Mother Sauces

  • These five sauces are the bases for many other sauces
  • Made from a liquid and a thickening agent
  • Also known as grand sauces

Sauce Espagnole

  • made from a thickened brown stock
  • "Spanish sauce" in French
  • usually contains tomato
  • demi-glace: half espagnole sauce, half brown stock

Tomato Sauce

  • simmered tomato products, seasonings, flavorings, and stock or another liquid
  • basic tomato sauce is only made with vegetables
  • very versatile

Béschemel Sauce

  • a.k.a. cream sauce or white sauce
  • made by thickening milk with a white roux, seasonings, and flavorings
  • roux: a cooked mixture made with fat and flour


  • French for "velvety"
  • a.k.a. blond sauce
  • made by thickening a light stock with a light roux

Hollandaise Sauce

  • French for "Dutch"
  • made from emulsified egg yolks, clarified butter, seasonings, and lemon juice
  • emulsified: water and oil are mixed with egg yolk so that they do not separate

How To Make A Béschemel



  1. Simmer milk and onion clouté in a saucepan for 10 minutes
  2. Heat clarified butter in a different saucepan over medium heat
  3. Gradually add flour to the butter to make a roux. Mix thoroughly with a spoon for 5-6 minutes then remove from heat
  4. Remove onion from milk
  5. Gradually add the milk to the roux, whisking always. Bring to a boil then reduce to a simmer for 20 minutes
  6. Season to taste
  7. Strain through a fine chinois
  8. Store at either 135° or 41°. Label, date, refrigerate
  9. When needed, reheat at 165° for 15 seconds

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