Types of Mother Sauces for Cooking | RadaCutlery.com

A fundamental grasp of the French mother sauces remains the bedrock of classical kitchen brigade training. In this introductory masterclass, Chef Blake from Rada Cutlery deconstructs the five pillar sauces—BéchamelBéchamelA classical French white mother sauce made from milk thickened with a roux., Velouté, EspagnoleEspagnoleA classical French brown mother sauce based on brown stock, mirepoix and tomato., Tomato, and HollandaiseHollandaiseA warm emulsion of egg yolks, butter and an acidic component.—alongside the essential thickeners that dictate their body and texture.

The Five Pillars of Classical Saucing

The journey begins with BéchamelBéchamelA classical French white mother sauce made from milk thickened with a roux., a deceptively simple emulsion of thickened milk or dairy built upon a light, blonde rouxRouxA cooked mixture of fat and flour used to thicken sauces and soups.. This comforting base easily transitions into rustic applications, such as a traditional peppered sausage gravy. Next is Velouté, which pairs a light stockStockA liquid made by simmering bones, meat, fish, vegetables or aromatics.—typically chicken, fish, or white veal—with a pale roux, serving as the starting point for elegant additions like a classic sauce vin blanc for seafood.

For deeper flavour profiles, EspagnoleEspagnoleA classical French brown mother sauce based on brown stock, mirepoix and tomato. relies on a foundation of mirepoixMirepoixA mixture of diced onion, carrot and celery used as an aromatic flavour base. (comprising 50% onion, 25% carrots, and 25% celery) sautéSautéTo cook food quickly in a small amount of fat over relatively high heat.ed in butter. This is combined with a dark, well-cooked rouxRouxA cooked mixture of fat and flour used to thicken sauces and soups. to prevent colour dilution, tomato puréePuréeFood processed until smooth by blending, mashing or passing through a sieve., and a robust brown stockStockA liquid made by simmering bones, meat, fish, vegetables or aromatics. before being reduced into a rich demi-glaceDemi-GlaceA highly reduced classical French brown sauce based on brown stock and espagnole.. The fourth pillar, Tomato sauce, utilizes tomato purée reduced alongside a light stock to yield a highly versatile sauce for pasta or poultry. Finally, HollandaiseHollandaiseA warm emulsion of egg yolks, butter and an acidic component. stands apart as a warm emulsion; egg yolks are whisked over gentle steam before clarified butterClarified ButterButter from which water and milk solids have been removed, leaving predominantly butterfat. is steadily emulsified into the mixture, creating the perfect rich coating for eggs Benedict or fresh green vegetables.

Deciding Your Thickener: Roux, Liaison, and Slurry

A chef's choice of thickening agent dictates the glossy finish, mouthfeel, and stability of the final dish. The most common is a rouxRouxA cooked mixture of fat and flour used to thicken sauces and soups., comprising equal parts butter and flour by weight. Chef Blake suggests a baseline ratio of roughly four ounces of roux per quart of liquid. This can be cooked to a blonde stage for delicate white sauces or pushed to a deep brown for hearty gravies.

Alternatively, a liaisonLiaisonA mixture used to enrich and thicken a sauce, commonly egg yolks and cream. uses egg yolks to introduce rich body. To prevent scrambled eggs, the yolk mixture must be carefully tempered by gradually whisking in some of the hot liquid before returning the tempered blend back to the main pan. Lastly, the slurrySlurryA mixture of starch and cold liquid used to thicken sauces, soups or gravies.—a cold-mix of equal parts cornflour and water—is highlighted as a staple of Asian cuisine, yielding a glossy, translucent finish ideal for stir-fries or silk-textured broths.