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The 5 Mother Sauces

Sauce 1: Béchamel​

Béchamel is a creamy white sauce that's commonly used in dishes like:

  • Macaroni and cheese
  • Lasagna
  • Creamed spinach
  • Croque Monsieur (a French ham and cheese sandwich)
  • Various gratins (vegetable, potato, etc.)

Sauce 2: Velouté​

Velouté is a lighter sauce often used with delicate proteins and seafood. It can be served with dishes such as:

  • Chicken pot pie
  • Poached fish
  • Seafood bisque
  • Creamy vegetable soups

Sauce 3: Espagnole​

Espagnole (aka "Brown Sauce") is a rich, brown sauce that's used as a base for many classic sauces and dishes, including:

  • Beef stew
  • Beef bourguignon
  • Salisbury steak
  • Short ribs
  • Classic French sauces like Bordelaise and Chasseur

Sauce 4: Tomato Sauce​

Tomato Sauce (aka "Red Sauce") is a is versatile and can be used in numerous Italian and Mediterranean dishes, such as:

  • Spaghetti and meatballs
  • Pizza
  • Eggplant Parmesan
  • Chicken Parmesan
  • Baked ziti

Sauce 5: Hollandaise​

Hollandaise is a luxurious, creamy sauce often served with egg dishes and vegetables, including:

  • Eggs Benedict
  • Asparagus
  • Eggs Florentine
  • Fish or seafood dishes