You’ll Never Forget the 5 French Mother Sauces After Reading This

Ever stare at a pot of pasta and wonder what sauce would make it amazing?

Same.

Most people never realize that nearly every sauce they love started with one of just five. That’s it. Five basic sauces. Once you know those, everything else makes way more sense.

We’ll show you the five sauces, why they matter, and how to make them without needing a French passport or a fancy apron.

What Are the 5 French Mother Sauces?

The five French mother sauces are:

Béchamel, Velouté, Espagnole, Tomate, and Hollandaise.

They’re the backbone of French cooking – old-school stuff from chefs like Escoffier. These are base sauces. You take them, and then you build from there. Think cheese sauce, gravy, demi-glace, mornay, béarnaise. They all come from one of these.

Each one has its own flavor, texture, and mood.

Béchamel Is the Creamy One

This one’s rich, white, and simple.

You start with butter and flour. That’s a roux. Then, slowly pour in milk while whisking like your life depends on it. No lumps.

Add salt. Maybe some nutmeg. That’s it.

You’ll end up with a silky white sauce that’s perfect for lasagna, mac and cheese, or just pouring over cooked veggies when you’re tired and need something comforting.

Here’s the base:

2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and nutmeg if you want

Cook butter and flour until it’s like wet sand. Whisk in the milk slowly. Keep whisking. Simmer until thick.

For a deeper dive Try it in this ultra-creamy Béchamel Sauce Recipe.

Velouté Is Like Béchamel, But With Stock

Take the same roux you used for béchamel.

Instead of milk, add stock. White stock – so chicken, veal, or fish. It’ll stay light and smooth.

This sauce is subtle. It shows up in dishes where you want flavor but not too much color. Like chicken pot pie or fish with wine sauce.

Basic setup:

2 tablespoons butter
2 tablespoons flour
2 cups chicken stock (or veal, fish)
Salt, white pepper

Make a blond roux (don’t let it brown). Add stock. Stir until it’s smooth. Simmer and reduce.

Velouté pairs beautifully with roast chicken – like this herb roasted chicken thigh recipe that’s full of simple flavor.

Espagnole Is Deep and Bold

Here’s the one that takes some time.

It’s a brown sauce. You start with a brown roux, add mirepoix (onions, carrots, celery), tomato paste, and brown stock – usually veal. Then you simmer that sucker down for flavor.

It’s the beginning of demi-glace. It’s hearty. It’s beefy. You want this over short ribs or in a stew.

Your foundation:

2 tablespoons butter
2 tablespoons flour
1/2 cup diced onion, carrot, celery
1 tablespoon tomato paste
2 cups veal or beef stock
Salt, pepper

Brown the roux. Add veggies, cook them soft. Stir in tomato paste. Then the stock. Simmer for at least 30 minutes. Strain it out.

Try using espagnole as a base for a hearty winter meal like our simple beef short ribs recipe.

Sauce Tomate Is More Than Spaghetti

French tomato sauce is chunkier than Italian. It usually starts with sautéed onion and garlic, then crushed tomatoes and sometimes pork.

Not just for pasta – this works great with rice dishes, eggs, or roasted meats.

Core ingredients:

2 tablespoons olive oil
1/2 cup onion
2 cloves garlic
2 cups crushed tomatoes
Salt, herbs (like thyme or oregano)

Cook onions in oil. Add garlic. Stir in tomatoes. Simmer until thick. Add herbs at the end.

Simple. Rich. Useful.

Hollandaise Is the Tricky One

This sauce is fancy brunch in a bowl.

You whisk egg yolks with lemon juice over gentle heat, then slowly whisk in melted butter. You have to be patient or it’ll break.

It’s good on eggs Benedict, asparagus, and salmon.

Start with:

3 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter
Pinch of salt
Tiny bit of cayenne (if you’re into that)

Whisk yolks and lemon in a bowl over simmering water. Drizzle in butter slowly. Keep whisking. Don’t let it overheat or it’ll turn into scrambled eggs.

While we love to keep things simple. This Hollandaise sauce recipe gives a more complete overview of this amazing French sauce.

Why These Sauces Still Matter

These sauces are everywhere.

Once you learn them, it’s like unlocking a cheat code for any meal. Want cheese sauce? Start with béchamel. Want gravy? Velouté or Espagnole. Want to impress a date? Whip up hollandaise.

They’ve lasted for over a century because they work.

Common Derivatives You Already Know

A lot of sauces you see in restaurants are just spinoffs of these five.

Here’s a taste:

Mornay: béchamel + cheese
Cheese sauce: béchamel + cheddar
Suprême: velouté + cream
Demi-glace: espagnole + reduction
Bordelaise: espagnole + red wine + shallots
Béarnaise: hollandaise + tarragon + vinegar
Creole: tomato sauce + peppers + spices

It’s all remixing. The base stays the same.

How to Practice at Home Without Stressing

Pick one sauce a week.

Don’t overthink it. Make béchamel on Monday for mac and cheese. Try velouté on Thursday with roast chicken. Go bold with espagnole next weekend.

Use a small pot. Get good at roux. Taste often.

Need help building kitchen confidence? Our guide to understanding French cooking phrases breaks down the terms behind the sauces.

The Tools You Actually Need

You don’t need much.

Just:

A small saucepan

Made In Cookware - 4 Quart Stainless Steel Saucepan with Lid

A whisk

A wooden spoon

Wooden Spoons for Cooking, Natural Premium Teak Wood Corner Spoon, Good Grip Large Wooden Spoons and Wooden Spatula, Heat Resistant Wooden Cooking Utensils for Nonstick Cookware Cooking Gifts

A fine mesh strainer (for espagnole especially)

Oh – and patience. Especially for hollandaise.

FAQs About the 5 French Mother Sauces

1. Are the French mother sauces still used in modern cooking?
Yes. They show up everywhere – home kitchens, diners, fancy restaurants. They’re timeless.

2. What’s the hardest mother sauce to make?
Hollandaise. It breaks easily. You need to control the heat and whisk like crazy.

3. Can I make them gluten-free?
Yep. Use a gluten-free flour blend for the roux. Just whisk well to avoid lumps.

4. What is the easiest one to start with?
Béchamel. It’s forgiving, and you can use it in a ton of ways.

5. Are these sauces only for French food?
Nope. You’ll find them in Italian, American, and global fusion recipes. They’re foundational.

6. Do I need veal stock for espagnole?
Traditionally, yes. But beef stock works fine at home.

7. Can I freeze these sauces?
Most of them – yes. Hollandaise doesn’t freeze well, though. The emulsion breaks.

The Final Bite

Once you’ve got these five sauces down, you won’t look at dinner the same way again. They’re simple, but they change everything. From comfort food to date night, they’re the secret to making it all taste better.

If you want more recipes like this – practical, no fluff, and written by someone who actually works in a kitchen, sign up for the Simply Delicious Newsletter by Edible Exposure Media.

Written by Ryan Yates, a working Executive Chef with 20 years in commercial kitchens. Let’s cook real food, together.

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.