The 5 mother sauces of French cuisine accompanied with their daughter sauces - the only sauces you'll ever need!
It’s elegant, mild, and pairs beautifully with veal, chicken, or delicate vegetables.
It’s a versatile base for eggs, seafood, chicken, or pasta dishes.
Bercy Sauce is a bright, aromatic derivative of Velouté Sauce made with white wine, shallots, and parsley.
Bolognese is a slow-simmered Italian meat sauce made from ground beef, pork, tomatoes, wine, and milk.
Bordelaise Sauce is a luxurious red wine and shallot reduction finished with rich Demi-Glace.
A classic white sauce made from milk thickened with a white roux (butter + flour).
Chasseur Sauce (“Hunter’s Sauce”) is a hearty, rustic French sauce built on sautéed mushrooms, shallots, tomato, white wine, and rich Demi-Glace.
Creole Sauce combines tomatoes, onions, celery, and bell peppers — the “Holy Trinity” — with cayenne and herbs for Southern depth.
It’s perfect for vegetables, chicken, pasta, or seafood gratins.
This luxurious reduction forms the base for sauces like Bordelaise Sauce and Chasseur Sauce, and pairs perfectly with steak, lamb, or roasted vegetables.
A smooth, buttery French sauce with bright notes of tarragon, parsley, and lemon — like hollandaise with more personality. Pairs perfectly with steak, roasted chicken, or asparagus.
A smooth, buttery classic French emulsion sauce made simple with a no-fail blender method.
Maltaise Sauce is a vibrant twist on Hollandaise Sauce, infused with fresh orange juice and zest for a citrusy, aromatic depth.
This quick Italian classic is perfect for pasta, pizza, or dipping.
Mornay Sauce is a rich, velvety cheese sauce derived from Béchamel Sauce.
Mousseline Sauce (also known as Chantilly Hollandaise) is a delicate, airy version of Hollandaise Sauce
Normande Sauce is a luxurious, cream-enriched fish Velouté Sauce with mushroom essence and white wine.
Robert Sauce is a classic derivative of Espagnole Sauce, flavored with sautéed onions, white wine, and Dijon mustard.
Soubise Sauce is a gentle, sweet onion–infused derivative of Béchamel Sauce.
It’s traditionally served with poached or roasted chicken, but also complements asparagus, mushrooms, and rice beautifully.
Tomato Sauce (Sauce Tomate) is the most versatile of the five French mother sauces —
A smooth, pale sauce made from white stock (chicken, veal, or fish) thickened with a blond roux.
Spanish Sauce is a rustic, lightly smoky tomato sauce infused with sautéed onions, garlic, and bell peppers — a simple cousin to Creole Sauce.
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