Once you learn how to make sauces you can dress up casseroles, use
them to top your pasta and even stir them into vegetables. There are
several different types of sauces we will cover on this online
cooking lesson such as cream sauces, alfredo sauces, tomato sauces
and teach you what the 5 mother sauces are.
The 5 mother sauces originated from Antonin Careme who categorized
four main sauces being Bechamel, Veloute, Brown and Tomato. In the
19th century, Chef Auguste Escoffier added Hollandaise. There are a
few variations and different ingredients used in different recipes
but all recipes derive from one of these 5 basic sauces.
Bechamel is a white sauce
made from a roux. A roux is a combo of flour and usually butter or
oil. You simmer the combination and add in milk. Milk thickens with
the roux. You add your seasonings and it becomes a delicious sauce.
A mornay sauce comes from bechamel. Mornay is when you add cheese to
the bechamel and is what you would find in a homemade
macaroni and cheese sauce. Try these recipes to learn how
to make bechamel sauce.
Veloute is also known as the
blond sauce. It is similar to the Bechamel sauce except instead of
adding milk to your roux you add stock.
You can add cream to thicken the sauce.
Try this recipe using a veloute sauce, Broccoli, stuffed
chicken with Veloute sauce.
This famous red sauce is one of the more popular Mother sauces. This
type is based from tomatoes with added seasonings, flavors and
liquid. Learn how to make tomato
sauce with these recipes.
Make teaching easier with our activities and recipes compiled in one easy to read format.
This brown or demi-glace sauce
is traditionally made from beef stock and sometimes, tomato paste.
It is usually always served with meat. You make brown sauce by
adding beef stock to your roux. It is different then cooking roux in
a Bechamel in that it is cooked for a long period of time. It also
becomes brown in color and resembles what we would call a gravy.
This is not a typical brown sauce but is a quick version, Beef
Hollandaise is made from
butter and egg yolks. Dishes you'll find this sauce in are Eggs
Benedict, over vegetables meat or fish. It is a clear or yellowish
2 Tablespoons butter
1 teaspoon flour
2 egg yolks
1/4 teaspoon mustard
1/4 cup cream, milk or evaporated milk
1 1/2 Tablespoons lemon juice
In a saucepan, melt butter and add flour. Blend together making a
roux. Slowly whisk in milk until smooth. Take off heat and allow to
cool 3-5 minutes. Add egg yolks and mustard. Stir until well blended
and eggs have warmed in the heat of the warm sauce. Blend in the
lemon juice and salt. Serve.