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
29 Comments
You forgot the tomato paste and bouquet garni in the sauce espangole.
I'm super impressed with how easily you teach, how easy it was to understand and I foresee myself using what I learned here going forward. Thank you very much chef.
Brilliantly presented….all my past training has been triggered… I remember just about most of it 🙂 55 retired chef 🙂
66 year old retired cook/saucier this takes me back, some very "fond" memories, I liked to put a bit of tomato paste in my espagnole.
A chef that knows of the Columbia exchange knows their ingredients
He make it look so easy to make.
Nice output also demostrate a dich.
what? ads for weight loss on a cooking show lol. and asking about what celebrities do?? who fucking cares what they do or don't. don't ever listen to them or other 'experts' lol
splunk ad? won't help me cook at all! never buy that!!
sleep apnea ad? why would i sleep while i am watching the food video. i would choke! shame on you youtube!! you suck!!!!
@Fallow (or somebody else who knows) I want to make an Espagnole sauce, however I do not eat pork. Is there a good substitute for the bacon/ pork fat?
Mother sauces:
Bechmel
Veloute
Soubise
Espangnole
Hollandaise
Bearnaise
Tomar.
This guys doesn’t waste words just good, clean accurate teaching. Really great channel
Outstanding
I really liked it. Good luck to you!
Awesome video. Thank you so much for sharing.
An actual chef using a thermomix? You‘ll just never have seen it all 😅
This is beautiful
un béchamel !
I started culinary school a year ago,your videos have helped me greatly
You look like Christopher Nolan
That book is expensive lol
Absolutely wonderful! I just know it’s going to take me ages to get these sauces at least partly right, but I don’t care I’ll let my taste buds decide whether I’ve got something approaching a good sauce. These videos are fantastic in themselves, watching a terrific chef/cook is great theatre in itself. I came to cooking late in my life purely because I just didn’t have time to experiment. But now I’m all in, not to show off, just to sit down and eat and feel totally sated.
Great stuff. I'm curious why I was always told to remove the pot from the heat before adding hot liquid? I've also heard from chefs that using cold stocks is better for making sauces? Don't know what that's about.
I have an educated question for the boys: can we call them "Mommy's" instead?
I love his accent! where does he come from?
I learned all of these in my cafe class as a learning pastry chef. Even us bakers learn these!
A super cool recipe! I'm sure it tastes like a masterpiece!
When I interviewed to be trained as a Chef, the 5 Sauces were the first question he asked me. I didn't find out I had gotten the Appointment in Germany, until after i had signed a Contract for the Army. My Mother cried.
Superb instruction!