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
