The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family. Since then, many people consider others sauces—sweet and savory from all around the world—as unofficial extended relatives of these five sauces.
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