The Five Mother Sauces

The Mother Sauce Rap....too cute

An Intro To The Sauces

Sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. But today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods.Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless aray of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.


The Béchamel sauce is also reffered to as a basic white sauce. This sauce is great for making cheese based sauces. This sauce is very easy to make and is the absolute best for making a great Mac & Cheese. Here's the general idea on how to make this sauce. I will not give exact measurements so that you may adjust it to the amount you see fit.

  1. In sauce pan add milk and and onion cloute
  2. Allow milk and onion to simmer
  3. While milk simmers. begin to make a light or blanc roux ***Important*** Remember it is easier to thin a sauce than to thicken so it is ok if you make too much roux.
  4. Remove milk from the heat and remove the onion from the milk.
  5. Begin to temper milk into roux wile wisking briskly.
  6. Bring sauce to a boil than a simmer
  7. Season with white pepper and salt to taste.


The Velouté sauce is a white sauce using stock and is great sauce for meat. This is very easy to make. The key is when using this sauce you want to pair it with the same meat as the stock you are using.So remember beef with beef, chicken with chicken and fish with fish.

  1. Make your roux
  2. Slowly add your stock while whisking briskly.
  3. Bring to a boil.
  4. Simmer
  5. Salt and pepper to taste.


The Espagnole sauce is a brown sauce. This sauce is widely used in cajun/creole cooking.

  1. Make a nice brown roux.
  2. In a sauce pan brown your mirepoix with tomato sauce
  3. Once mirepoix is nice and brown you will add you stock
  4. Add stock to roux while whisking briskly
  5. Add Sachet d'epices:* 3 or 4 parsley stems, chopped * 1/2 teaspoon thyme leaves * 1 bay leaf * 1/2 teaspoon cracked black peppercorns * 1 clove garlic, crushed * The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

  6. Simmer for about 1 hour, and skim the surface if necessary.

  7. Strain


Hollandaise is a sauce made with an emulsion of egg yolks and fat.It is generally used with vegetables, fish and egg dishes, such as the classic Eggs Benedict.


4 egg yolks

1 tablespoon fresh lemon juice

1/2 cup unsalted butter, melted and cooled to room temperature

  1. Vigorously whisk, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened.

  2. Place the bowl over a saucepan or barely simmering water. Whisk rapidly, be careful not to let the mixture get too hot or the eggs will scramble.
  3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. ***IMPORTANT*** do not add butter to rapidly or you will ruin the sauce and have to start over.

  4. Remove from heat and season to taste with salt.

  5. Serve warm.


The Tomato sauce isa great sauce to make in large volume. It freezes well and can be used on various dishes



1 diced onion

4 minced garlic cloves

3-ounces extra-virgin olive oil

2 teaspoons dried, crushed thyme or use fresh (double up if your using fresh)

2 (28-ounce) cans of crushed tomatoes

  1. Sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown

  2. Add the thyme cook 5 minutes
  3. Add the tomatoes.
  4. Bring to a boil
  5. Simmer stirring occasionally
  6. Salt and peper to taste

Make sauces and be happy

There you have it the five"Mother" sauces! These sauces are just the foundation to all the sauces you can create. have fun with it and tweek them here and there to your own liking. Cooking is supposed to be fun and an adventure. Before you go off start making your sauces here are a few tips.

  • It is always easier to thin a sauce than to thicken it once all ingredients are combined
  • Do not rush through the Hollandaise, if you do all your hard work wil go down the drain
  • When using a double boiler make sure the water does not touch the bottom of the bowl and the water is at a low simmer not boil.
  • Never let a sauce boil after the egg yolks are added as the sauce may curdle.

More by this Author

Comments 65 comments

B.T. Evilpants profile image

B.T. Evilpants 8 years ago from Hell, MI

Now you went and made me hungry! I think that sauces and gravies, are a food group unto themselves!

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

HAHA HA. I love sauces and gravies too

Lin on Love profile image

Lin on Love 8 years ago

Adorable kids and great information. Good going!

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

isnt the mother sauce rap cute. my kids love it as well

aliceone profile image

aliceone 8 years ago from Indiana

That was very creative!

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

Thank you it was the first class i took my first day of college the first og round so it is something that sticks with my now.

minnow profile image

minnow 8 years ago from Seattle

I love these sauces! mmm!

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

me too! thy are great for everthing from amc and cheese to a fancy meal.

Peggy W profile image

Peggy W 8 years ago from Houston, Texas

You are obviously a good cook!

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

Thanks for the complement. I thinkI'm ok. After24 thousand dollars of debt i think i'm

rockinjoe profile image

rockinjoe 8 years ago from Standing right behind you!

Sounds delicious! I think even I could make them. (I'm horrible in the kitchen!)

Lgali profile image

Lgali 8 years ago

made me hungry without sauce no salad

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

Mothers sauces are super easy.Béchamel is great for mac and cheese or Alfredo sauce. Hollandaise takes some patience and practice to get right. if you rush it you will ruin it. no doubt!

Khadija 8 years ago

Great information it did alot for my research.Just started doing a course in food preparation because its my passion so thanks for the info

luvintkandtj profile image

luvintkandtj 8 years ago from USA Author

The five mother sauces is the first thing you learn food prep and it something that you  can incorporate in a lot of dishes. im glad you  found it useful. I am planning on doing a couple of hubs on the daughter sauces since this hub did so well

Elizabeth 8 years ago

Great article. I sort of do a without-recipe of a bechamel type sauce and make Southern gravy on occasion. I need to become a little more accomplished in my sauces. Thanks for laying this out for us in such a neat way.

rafael 7 years ago

thank you igot it now tnx

rafael 7 years ago

thank you igot it now tnx

cutepuppypicture profile image

cutepuppypicture 7 years ago

luvintkandtj , wow you are great cook.

mkhovu profile image

mkhovu 7 years ago

I can tell you are passionate about cooking. Excellent info Luvintkandj. Yumm...

cindyvine profile image

cindyvine 7 years ago from Cape Town

have to try these recipes

JOEL 7 years ago

thanks this is a great info for us cooks.... GOD BLESS.........

arun bhatia 7 years ago

i am very hungry

jomo 7 years ago

i love food

Davis a Homo 7 years ago

Cooking class sucks!!!!!!!!!!!!

RAFIK 7 years ago



arthur 7 years ago

haha.. i love the mother it!!!!!!!!!

deepak rawat 7 years ago

hi i love mother sauce...................

gee 7 years ago

its ok bt its seems i try 2 cook



Canklefish profile image

Canklefish 6 years ago from East Coast

Very informative 'mother sauce' Hub. I can only remember maybe 3 at any given time, so this Hub will come in handy when I'm stumped.

profile image

Audrevea 6 years ago

What a cute hub! I didn't know there were 'mother sauces'.

Rudra basnet 6 years ago

Actuly iam very happy case we can learn everythings by online

profile image

Twenty One Days 6 years ago

wow, this is a blast from the past. my days as a junior saucier. time flies when you're making sauces.

katiem2 profile image

katiem2 6 years ago from I'm outta here

WOW fantastic five mothers sauces, thanks for sharing. Peace :)

jestone profile image

jestone 6 years ago from America!

Good hub, thanks.


jhabby boy PWU 6 years ago

thanks foe the info.. this is a big help for my culinary class!

r0dgelufetz 6 years ago

it is g00d f0r 0ur recipe that the f00ds we eat is great.eweweweweweewe

shailesh kimar singh 6 years ago

i love mother souces

govinda surwase(salman khan) 6 years ago

i like mother sause ,i love you

vinz autimnfield 6 years ago

i love my mother ! ! ! ! !

KRRISH 6 years ago



mark 6 years ago

ok I love the post but you left out Demi Glace, and Tomato is Tomato ;) It is Marinara;) when you mix ingredients, Veloute is with wine and stock, Bechamel has no onions, Demi Glace is not too much different than Espanol, But gravy's need a stock hence (demi) gotta have this to make the other sauces. Post The Other Combination's I Look Forward To It ;)

josh 6 years ago

lovely sauces

jhoey 6 years ago


Joshua 6 years ago


mohit sharma 6 years ago


trilok 5 years ago

I hard six mother sauces but you say five

jake al more 5 years ago

sauces love it....................

jm 5 years ago

now i know that there is a 5 m-sauces..

arvind kumar 5 years ago


kris 5 years ago

this will help those who have passion in cooking..they will have the idea to make other sauce pattern to these 5 mother to cook food with sauce

yves kristofer a bernal 5 years ago


Nandakumar 5 years ago

For your kind information there are 6 mother sauces. kindly update.

they are Mayonnaise, bechamel, Veloute, Hollandaise, Espagnoule(brown sauce) and finally tomato sauce.



Hans 5 years ago

Mayonaise used to be a sauce in the early days when we made it from scratch ( egg yolk oil etc. etc.) today mayonnaise is considered a bread spread .

Hans 5 years ago

Nadakumar ..... What abt hollandaise? Not a sauce? You better read your notes ..

Hans CC

mirza 5 years ago


ramola 5 years ago

souce is very impotaint

daljeet singh 5 years ago

whoooooo is sweet dishes

Ian F. T. 5 years ago

i want to be a chef! thats why i want to know the five mother sauces..

profile image

derlowemann 4 years ago

When I make my hollandaise I do not use a double broiler, I use a metal bowl and straight heat over a gas burner on low with one finger near the bottm of the bowl so I can tell the heat and pull the bowl off while whisking. I add my lemon in at the end not mixed with the egg yolks. If I make a hollandaise I do so when I know we are having steak or veal so I can make enough to make a bernaise sauce with the remainder.

nina ;) 4 years ago

mmmmmpp . yummy ! i love it .

vinit 3 years ago

Thanyou for ur useful


DoveFreexrolo 10 months ago

FYI, your website doesn’t seem suitable in Opera.

gepeTooRs 9 months ago

Hi there! I could have sworn IÕve been to your blog before but after browsing through a few of the articles I realized itÕs new to me. Anyhow, IÕm certainly delighted I stumbled upon it and IÕll be book-marking it and checking back regularly!

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article