Mastering these 5 mother sauces is the ultimate power move for any aspiring chef or home cook. From béchamel to hollandaise, these classic sauces, originally defined by legendary chef Auguste Escoffier, form the foundation of French cuisine and countless dishes worldwide.
Will breaks down the secrets behind each sauce, teaching you step-by-step how to create them like a pro. Whether you’re looking to perfect your béchamel for creamy pasta, elevate your steak with espagnole, or whip up the perfect hollandaise for brunch, this guide will take your cooking to the next level.
VIDEO CHAPTERS
00:00 – What are Mother Sauces?
00:49 – Bechamel
03:06 – Soubise
04:10 – Veloute
05:36 – Herb Veloute
07:39 – Espagnole
10:50 – A L’Orange
12:21 – Hollandaise
14:35 – Bearnaise
15:31 – Tomat
17:49 – Romesco
48 Comments
Thanks for all you are doing with this channel. You are both great teachers as well as top chefs. You make high end accessible.
The auto subtitles goes with Sock and socks instead of Stock and stocks… -Boil all of your socks… Lovely
I just realized that I will never become a chef or a suacier, and be a simple, single, unclassical, pathetic house cook. My guacamole and my hot gazpacho could never go beyond my kitchen table. But, anyway, I thank you, mister Fallw. for your delightful didactic video. Greetings from México.
Watching this in anticipation of christmas dinner. Great basis to go on.
What is the shelf life of these sauces?
The secret is in the sauce.
— Sipsey
Ketchup, Mayo and Mustard dawg… there you go.
Can I please get a follow up video with different versions of the mother sauces? Some of us don’t have the creativity of a professional chef.
He obviously left out YumYum Sauce, Chic-Fil-A Honey mustard, Sriracha, and Sweet Baby Rays honey BBQ, but not bad
Did he just call a sieve a “shiv”? 😂 Don’t bring your béchamel sauce to a knife fight!
Would never eat those sauces not very tasty these smother food I’d only make the orange and tomato
I just noticed… did he not look into the camera a single time??
Sauces were created to smother/take away from any food that was spoiled or poorly so I don’t allow sauce in a restaurant otherwise I’d never know the condition of the actual food no point tasting smithereens
Learning more from you than I learned at Culinary school
Masterful!!!
Fantastic !
What kind of blender is that?
…. So gravy
Any other bakers here who are getting major anxiety from not hearing mention of specific temperatures and weights by grams and/or MLs? 😅
This video gave me RLS, I'm too used to exact measurements.
What a load of washing up!!
Should this be titled the five sauces every French chef should know?
Videos like this are why I have little patience for people who say they don't cook because no one taught them how.
We all have access to videos like this. There is no longer any excuse for being unable to cook.
Amazing ❤
My cholesterol level got higher by the end of the video but it was worth it 😄
Excellent.
How do you save a hollandaise when the oil-in-water emulsion flips and becomes a water-in-oil emulsion?
the French and their sauces; there is actually only 1: BUTTER
I was just schooled. Thank you.
Where did you get the cookbook le repertoire de le cuisine from?
My chef instructors would have fried my ass for not cutting every single stem off of the veggies and herbs.
Just saying. Perhaps I was misled.
Where's the 'list' Guy?
I've heard that some restaurants use Bentonite,.. because it expands the food,. to fill you up faster.. is this true?
Hard to get, anyway 😶
It would also be good to hear you pronounce “espagnole” correctly! The “g” is SILENT, and you roll the “n” as if there was a tilde above it, i.e. ESPAÑOL.
I'll preface this by saying im NOT a chef and just enjoy cooking at home. But, I have a personal feud with Bernaise Sauce.
I have tried making Bernaise 40x and have probably succeeded once. Idk why it beats me so much. Either I lose the eggs and its basically scrambled eggs. Or the eggs are good but the taste is off or its too soupy or too thick. Ive done it in a sauce pan, double boiler, with liquid butter, softened butter, hot butter, ghee butter, with the fats, in a blender, with a whisk, a spoon etc,etc…..I have ruined more eggs than Waffle House and Im still no closer to perfecting my Bernaise Sauce.
Oh man I just ate but that duck made me hungry again haha
Tomato, Siriacha, Sweet Chilli, Houses of Parliment and BBQ. Done.
I've tried them all, but didn't know all the fancy French names. Cooking with love is the most important. When you care about it you make the extra time and effort. Very good tutorial 👏
Thanks for the clear instructions. I hope one day I'll be able to both make these beautiful sauces as well as eat their components again.
Chef, please stop using a plastic spatula for high-heat tasks, it will gradually decompose in your clients' food.
Very informative and educational for home cooks, like me, learning to up their game. Thanks for posting!
No salt in the bechamelsaus?😇
Mirepoix = Celery, onion, carrots – or more properly, a U.S. Southern Holy Trinity of Onion, Celery, Green Pepper.
One word, Sh.t!
Yahiko Ginsan Nashiji? That knife is an absolute joy!
I didn’t understand a word he said. Mumbling with a thick accent in a loud room. I think he said tomato at one point. Look up at the camera buddy, at least once per minute.
soooo much knowledge in just ONE video ❤
Thank you my man, I was wondering why my homemade mayonnaise kept failing and your explanation of how salts effect the emulsion process completely reworked my understanding of the process.
Merry Christmas.