What are the 5 classic French sauces?

The five classic French sauces, known as the foundation of traditional French cuisine, are: béchamel, velouté, espagnole, hollandaise, and tomato. Each one is a base that can be turned into many other sauces, making them essential for building flavor in countless dishes.

What are the 5 base French sauces?

The base sauces in French cooking — often called "mother sauces" — are: Béchamel : made with milk and roux Velouté : made with light stock and roux Espagnole : a deep brown sauce from brown stock Hollandaise : a rich emulsion of eggs and butter Tomato : a thick sauce from tomatoes and herbs These sauces create the groundwork for nearly every classic French sauce variation.

What is the traditional sauce in France?

While each region of France uses sauces differently, béchamel is often viewed as the most traditional due to its simplicity and long-standing presence in everyday French cooking. It's a familiar part of many baked dishes and creamy gratins found in French homes.

What are the six classic French sauces?

In modern culinary discussions, a sixth sauce is often added to the classic five: mayonnaise . Though it differs in technique — being a cold, uncooked emulsion — its role in French cuisine is significant enough to earn a place among the classics. The six sauces now include: béchamel, velouté, espagnole, hollandaise, tomato, and mayonnaise.

Classic French Sauce Guide – 6 Secrets Chefs Swear By -

Name: Classic French Sauce Guide: Secrets of Timeless Culinary Tradition
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 tbsp butter; 2 tbsp flour; 2 cups milk or stock; Salt, pepper to taste; 1 egg yolk (for hollandaise); 1 tbsp lemon juice (for hollandaise); 2 cups ripe tomatoes (for sauce tomate); 1 cup brown stock (for espagnole); Optional: herbs like thyme, bay leaf, parsley

Description

This guide introduces the five foundational classic French sauces—béchamel, velouté, espagnole, hollandaise, and tomato—and explores their techniques, ingredients, and modern variations. Learn how these sauces shape French cuisine and how to use them at home.

Ingredients

Scale

2 tbsp butter

2 tbsp flour

2 cups milk or stock

Salt, pepper to taste

1 egg yolk (for hollandaise)

1 tbsp lemon juice (for hollandaise)

2 cups ripe tomatoes (for sauce tomate)

1 cup brown stock (for espagnole)

Optional: herbs like thyme, bay leaf, parsley

Instructions

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour to make a roux; cook 1–2 minutes.

3. Slowly add milk or stock, whisking constantly.

4. Simmer until the sauce thickens (8–10 minutes).

5. Season with salt and pepper.

6. For hollandaise, whisk egg yolks and lemon juice in a bowl over gentle heat, slowly add melted butter while whisking until thick.

7. For tomato sauce, cook tomatoes with herbs and stock until thickened.

8. For espagnole, cook brown stock with vegetables and tomato paste; simmer and reduce.

9. Use sauces immediately or store for later use.

Notes

These sauces are base recipes—feel free to build flavors with garlic, mustard, wine, or cream.

Each mother sauce can be transformed into dozens of secondary sauces depending on the dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Sauce
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 2g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg

Keywords: classic French sauce, béchamel, hollandaise, velouté, mother sauces