Hello There Friends! Whether you’re a seasoned chef or just starting in the kitchen, mastering these 5 Mother Sauces is an absolute must! These classic French sauces are the foundation of countless dishes and will take your cooking to the next level.
In this video, I’ll guide you step-by-step through the essentials:
Tomato Sauce – A rich and versatile base for pasta, pizza, and more!
Béarnaise Sauce – A tangy, buttery emulsion perfect for steaks and veggies.
Hollandaise Sauce – The golden sauce for eggs Benedict, asparagus, and beyond!
Béchamel Sauce – The creamy base for lasagna, mac & cheese, and soufflés.
Velouté Sauce – A silky-smooth classic for elegant soups and gravies.
Watch, learn, and discover how to make these sauces with tips and tricks from my 50 years of culinary experience. You’ll feel like a master chef in no time!
#MotherSauces #FrenchCooking #ChefTips #LearnToCook #ChefJeanPierre
RECIPE LINK: https://chefjeanpierre.com/recipes/sauces/masterclass-on-sauces/
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VIDEOS LINKS:
Beef Stock: https://youtu.be/eD-TewgGiXA
Cut Carrots: https://www.youtube.com/watch?v=QjZ1LFqNWRM&t=1258s
Puttanesca Sauce: https://youtu.be/XxDoN8pAV-o
Bolognese Sauce: https://youtu.be/sZ604fy-xXU
Arrabbiata Sauce: https://youtu.be/Ur3dy8t-cSo
Marinara Sauce: https://youtu.be/ULz_aTlyfTg
Vodka Sauce: https://youtu.be/c7QPvbvKdDo
Amatriciana Sauce: https://youtu.be/UkbOYg4OAQ4
Cacciatore Sauce: https://youtu.be/7_cwzzVnEXg
Beurre Blanc: https://youtu.be/JFF9SdLUI4g
Mayonnaise: https://youtu.be/rNlxwONka08
Pesto: https://youtu.be/Afr_oxmZ8uM
Demi Glaze: https://youtu.be/N7UQeouQrfE
BBQ Sauce: https://youtu.be/3mhFrk-tGX8
Ragu: https://youtu.be/2bB-g0hR-ak
Port Wine Sauce: https://youtu.be/3Zl2WrWf0to
Marsala Sauce: https://youtu.be/0-nu34KqUPg
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Chapters:
0:00 Intro
1:19 Béchamel Sauce
9:43 Espagnole Sauce
25:28 Hollandaise Sauce
34:12 Quick Hollandaise + Bearnaise
42:18 Tomato Sauce
54:04 Veloute Sauce
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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40 Comments
wonderful video Jean-Pierre and Jack! I'm looking forward to making the espagnole sauce to freeze. I do chicken stock monthly though
Oh….could you do the basic beef stock in an instapot instead of on the stove for 3-4 hrs?
I've been waiting for this video, I watched so many videos on the mother sauces but none of them are as comprehensive as this one and none of them gave example of the sauces you can make with them, much less a list! It allowed me to understand the WHY I am doing some of the things I do when doing recipes and also I understood the comment about the espagnol sauce from the Demi glace video. Your explanations along with the Larousse gastronomique that I ordered after your beef Stroganoff video (that's quite a read!) gave me the opportunity to expand my cooking skills more in the last year then ever before! The only drawback to following this channel is that I gained a few pounds as everything is so good but as the saying goes, never trust a skinny chef!
J'ai un énorme respect pour vous Chef. Bonjour du Québec et je vous souhaite une excellente journée.
*For those who don't speak french, I wrote: " I have an immense respect for you Chef. Hello from Quebec and have an excellent day"
Ironically, I found this channel over a year ago looking for the proper list of base sauce.
Seriously chef, a spoon of curry powder dumped into bechamel doesn't turn it into curry sauce. Far from it. And I'm not even Indian.
Good evening to everybody watching this video right now I love sauces , it doesn't what it adds more body to the dish thanks somuch chef jp a good week to you n the entire crew 😀 😄 😊 😋 😉 😁 😀
Always a pleasure chef 🫶🏼
I love you chef. Thanks to you my family is happier. It's true love enters through the kitchen. I greet you from Panama.❤😊
If Chef says "RAWRNESS" is a word, IT'S A WORD!
Chef, with all do respect, mayo has to be on the list
Thank you, Chef Jean-Pierre, thank you very much! I am almost sixty now, worked pretty much all of my life as a programmer (or software engineer as they call it nowadays) and cooked only occasionally. Sometimes it was good, sometimes not so good and sometimes really not so good, as I suppose every amateur cook have experienced. And only recently I've discovered your channel and it helped me profoundly: you are not just passing recipes, you are teaching the art and the science of cooking—giving away for free so many years of your experience—, teaching the very basics, the principles on which, once understood, one can build their own cooking, instead of just blindly following some or other instructions. And you are doing it so very well, in a funny and amusing manner, kindly and wisely. And of course so many excellent recipes as a bonus. In my eyes, your work is as meritorious as that of any artist or scientist. Once again, thank you. Greetings from Prague, Czechia!
I will watch this over and over again. Marvelous. Thank you Chef!
Your videos are not too long, their attention spans are too short.
Chef Jean-Pierre is such a delightful kook. I mean cook!
Edit: When I lived in Italy, I loved making l'amatriciana with honey. I was told by the Italian lady that taught me that honey is the right way to make it, not sugar. I don't know why or how true that is, but that's still how I make it! And it really does help with the acidity.
Thank you for doing this! I'm excited about the new culinary possibilities open to me!
Living where you do you’ll appreciate this story: I went out to dinner with my grandparents and their friends. We all ordered our meals. Then my grandfather’s friend ordered his dish with Hallandale sauce. 40 years later and I still call it that.
Chef, in the past I either undercooked the roux or over cooked the roux, you make it look easy, and I am sure for you it is. However, you have years of experience on how it is supposed to look and feel, I practiced it again after this video but this time with butter not oil and it turned out perfect, thank you. Also, could you please make a choux pastry, I looked on your channel and could not find a previous video.
Thank you, Chef!
Roowness…Its a word now! cooking and vocabulary lessons in one place😊 thank you chef for educating all of us, cant wait to employ these sauce skills.
Thanks Chef you are amazing!!
I know you're supposed to eat bearnaise on steak, but I want it on steamed shrimp and asparagus. I love the way bearnaise works with seafoood. It's the tarragon.
26:44 Can confirm that electric stoves are much better for low-temp sauce making. A lot of gas stoves just don't go low enough while electrics are just fine. I still prefer gas for most everything else, though.
Chef, your videos are always the right length, unless you're making something I don't like! Lol. And the only things I don't like are pudding and yogurt! Texture is everything!!!!!!!! I'm not into slimy!!!
I loved this video.
Flexible metal under the cooking hobs helps with the clean up!
I really did enjoy this series of sauces.
So wonderful of you to share your skills and talents of flavouring your food with all of these delicious sauces. Two thumbs up! 👍👍
I am SO grateful for this channel and Chef Jean Pierre!! I love to cook but didn't have classical French training. I have received it from viewing over 75 of your videos!! Thank you for the joy you have brought to my family!!❤😊
More butter!!! 🧈
So thankful to you for doing these videos!
Thank you so much for all of your hard work and amazing cooking advice, I hope to be as great a chef as you someday. Thank you chef Jean Pierre!
I grew some cherry tomatoes this year and got a disappointing crop of about 50 tomatoes. disappointing crop, though it was, I was able to taste for myself and share with a few friends, what a real vine ripened tomato tastes like. On the other side of things, I bought a few large tomatoes to slice up for sandwiches, and they were so flavorless that I threw two whole and the remnants of a third in the compost pot…possums sure liked that. it's hard to believe that something from a can can taste better than something from the produce aisle, but it is so.
I wish I had known about you years ago. You explain things so well (even I can understand) . The dishes I’ve missed out on. And you make it fun! I love to cook, but this would certainly have upped my game !
One of the first classes I took at Jean Pierre’s cooking school was his Mother Sauce class. It’s been the base for much of my cooking since then. Fast forward almost 20 years, it’s great to get to watch it again! Thank you Chef for a fabulous channel!
Have I told you lately that I absolutely love you? Enjoy all your videos. Take care and keep smiling Chef.
Good evening JP. ❤. Thank you for sharing this with me. Bob C ❤❤❤❤
❤
Thank you so much for these videos.
MASTERCLASS in every aspect. cooking, teaching, enjoying the food. your passion an love to cooking good food is fantastic. you are an inspiration.
Greatest video of the year and you Chef are the greatest of all ❤❤
Thanks for sharing Chef Jean! You help keep my family, friends & myself happy with all these great lessons. Thoroughly enjoy the sauces & would love to see more. Cheers!
What I so appreciate with Chef JP's videos is he not only shows you the correct techniques and methods, but more importantly, at least for ME, he explains "WHY' it is done that way. That alone has elevated my understanding and my cooking to a new level, so thank you Chef!!!
We love the longer in-depth videos.