In this video, I will walk you through how to make each of thee Five French Mother Sauces or Grand Sauces used in Classical French Cuisine. These sauces are very important to aspiring chefs, as it is one of the first topics discussed when attending Culinary School. The techniques used when making these sauces translate to every other type of cuisine and all other types of sauces. I go through the classical preparations, modern style sauces and practical uses for the home cook when making these sauces. The 5 Sauces are Bechamel, Veloute, Hollandaise, Tomato, and Sauce Espagnole.

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Steak with Marchand De Vin Sauce Video:
   • Pan Seared Steak with Merchand De Vin...  

Bechamel Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz Milk
Small Piece of Onion
1 Bay Leaf
1 Clove
Dash of Nutmeg
Salt to Taste

Veloute Sauce Ingredients:
1/2 oz Butter
1/2 oz Flour
8 oz White Stock
2 oz Mirepoix (2 Parts Onion, 1 Part Carrot, 1 Part Celery)
23 Thyme Sprigs
23 Parsley Stems
1 Bay Leaf
Salt to Taste

Hollandaise Sauce Ingredients:
1 oz White Wine
1 oz White Wine Vinegar
34 Cracked Peppercorns
1 Diced Shallot
1 oz Water
2 Egg Yolks
46 oz Butter or Clarified Butter heated to 145 F

Tomato Sauce Ingredients:
23 oz Medium Diced Onions
23 Minced Garlic Cloves
1 Tablespoon Tomato Paste
1 Can Tomato Puree or Diced Tomatoes
Salt to Taste

Espagnole Sauce Ingredients:
1/2 oz Butter
2 oz Mirepoix(2 Parts Onion, 1 Part Celery, 1 Part Carrot)
1 Tablespoon Tomato Paste
8 oz Brown Stock
12 oz Brown Roux
23 Thyme Sprigs
23 Parsley Stems
1 Bay Leaf
Salt to Taste

Music in the Video from Youtube Studio Audio LIbrary:
Artist: Track Tribe
Title: Lawrence