Here are the 5 basis sauce recipes you need to know!

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There are exactly five sauces that serve as the basis for many dishes. They are also affectionately called the mother sauces and are an integral part of classic European cuisine. The five mother sauces are: Béchamel, Velouté, Espagnole, tomato sauce and Hollandaise.

Was sind Basissaucen und wie werden sie hergestellt?

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There are exactly five sauces that serve as the basis for many dishes. They are also affectionately called the mother sauces and are an integral part of classic European cuisine. The five mother sauces are: Béchamel, Velouté, Espagnole, tomato sauce and Hollandaise.

These sauces not only form the basis of many dishes, but also the starting point for other sauces. They can also be combined with each other: for example, a béchamel sauce mixed with tomatoes makes a pink sauce or combine a velouté with an espagnole sauce and get a bordelaise sauce.  

If you have mastered the five basic sauces, there are no limits to your creativity, and you can easily conjure up a wide variety of different menus. Here you will learn how to prepare the mother sauces according to their classic recipes:  

Recipe and preparation of a béchamel 

Béchamel sauce is one of the best-known classic base sauces in French cuisine. It was invented in the 17th century by Francois Louis Caifau, chef to the French king Louis XIV, and took its name from Marquis Louis de Béchamel, the king’s finance minister. Béchamel sauce quickly established itself as the standard in French cuisine and still forms an important basis for many sauces and dishes today. It is the basis for creamy soups, lasagne, mac & cheese and ideal as a filling for quiches. 

Ingredients for a béchamel sauce 

For a béchamel sauce you will need the following ingredients:  

How to prepare a béchamel: 

Preparing a béchamel sauce is relatively simple. However, you must make sure that the ingredients are mixed well together to achieve a smooth and homogeneous consistency. This is how you prepare the basic sauce:  

Tips for the perfect béchamel sauce: If the sauce is too thick, thin it with a little milk or water; if it is too thin, thickening it with flour or starch or simmering it for a longer time will help. These days there are so many variations of béchamel sauce, which you can refine with different ingredients such as cheese, mustard, herbs or spices, depending on your taste and which dish it is for.  

Recipe and preparation of a velouté, the basic white sauce 

Velouté sauce, or velvet sauce, dates back to the 18th century from the French chef François Louis Vatel and is a derivative of the béchamel sauce. Unlike the latter, however, a velouté does not consist of milk, but of a clear meat, fish or vegetable broth. Velouté sauces go well with white meat, fish and vegetable dishes and are also suitable as a base for other sauce variations. 

Ingredients for a velouté 

You will need the following ingredients for a velouté:  

How to prepare a velouté 

You can prepare this basic sauce in just a few steps:  

Tips for the perfect velouté: Stir the base sauce slowly and evenly to avoid burning and lumps. Refine the versatile sauce with different herbs and spices depending on taste and intended use.  

Recipe and preparation of an espagnole, the basic brown sauce 

Espagnole sauce dates back to the 18th century and became popular in France during the reign of King Louis XIV. The name “Espagnole” derives from the Spanish origin of the tomato paste, which is an important ingredient of the sauce. As it is very flavourful due to the addition of gravy juices and beef bones, espagnole is an excellent accompaniment to roasts and game dishes or serves as a base for demi-glace sauce. 

Ingredients for an espagnole 

For an espagnole you will need the following ingredients:  

How to prepare an espagnole 

Take your time when preparing the espagnole so that this basic sauce can develop its flavour intensity. This is how it’s done:  

Tips for the perfect espagnole: Use fresh herbs such as thyme, bay leaves and parsley, or wine or sherry to add more flavour to the base sauce. Strain the espagnole through a fine sieve to remove any lumps or coarse pieces. 

Recipe and preparation of a tomato sauce  

It is also one of the basic sauces: The history of tomato sauce, also known as marinara sauce, dates back to the 16th century. This basic sauce was probably invented in Naples and eventually spread throughout Europe from the 18th century onwards. During this time, the recipe was refined by the addition of various spices and herbs such as basil, garlic and oregano. 

Today, there are countless variations of tomato sauce, from simple, classic recipes to complex gourmet versions. As a base sauce, tomato sauce is the basis of many dishes, such as pasta, pizza and for stews or soups. 

Ingredients for a tomato sauce 

For a tomato sauce you will need the following ingredients:  

How to prepare a tomato sauce 

Preparing a tomato sauce is simple but involves a bit of chopping. Here’s how: 

Tips for the perfect tomato sauce: For a more intense tomato flavour, add another small can of tomato paste. You can also refine the tomato sauce with fresh herbs such as thyme or rosemary, depending on your taste. 

Recipe and preparation of a hollandaise sauce 

It was first mentioned in the 17th century. The origin of this basic sauce is disputed, however, as both France and Holland lay claim to it. Some sources suggest that the name “Hollandaise” actually derives from “Dutch sauce” and that it was brought to France by Dutch immigrants. However, other sources say that the sauce originated in France and that the name refers to the method of preparation. 

Regardless of its origin, hollandaise has been a popular sauce in French and international cuisine for centuries. It is characterised by its velvety texture and rich flavour. It goes particularly well with asparagus, poached eggs or fish. 

Ingredients for a hollandaise sauce: 

For a hollandaise sauce you will need the following ingredients:  

How to prepare a Hollandaise sauce

Preparing a hollandaise sauce requires a lot of attention and patience. Otherwise, you run the risk of the sauce curdling or boiling over. Here’s how it’s done:  

Tips for the perfect Hollandaise sauce: Use fresh eggs at room temperature. Use a water bath to avoid overcooking or burning. Turn off the heat when adding the butter to prevent the sauce from overheating. 

Our final thoughts on base sauces 

Base sauces are the basis of many dishes and significantly influence the flavour and consistency of a dish. Knowing the different basic sauces, their ingredients, how to prepare them and how to use them will help you cook more efficiently and easily. Once you have mastered the preparation of the five mother sauces, you also have better control over the taste and consistency of a dish. 

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