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French mother sauces

French mother sauces

Class of primary sauces in French cooking.

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  1. Espagnole sauce

    Brown sauce in French cuisine.

    21%

  2. Velouté sauce

    French sauce made from roux and light stock.

    18%

  3. Béchamel sauce

    French white sauce based on roux and milk.

    12%

  4. Hollandaise sauce

    Sauce made of egg, butter, and lemon.

    12%

  5. Tomato sauce

    Sauce made primarily from tomatoes.

    11%

  6. Béarnaise sauce

    Sauce made of clarified butter and egg yolk.

    5.1%

  7. Allemande sauce

    Sauce used in classic French cuisine.

    3.1%

  8. Mirepoix

    Flavour base made of vegetables.

    2.8%

  9. Roux

    Mixture of thickening agent and fat for thickening.

    1.9%

  10. Demi-glace

    Sauce in French cuisine.

    1.6%

Readers come from

Share of the 15,962 readers arriving from another article

  1. Béchamel sauce

    French white sauce based on roux and milk.

    29%

  2. Auguste Escoffier

    French chef and writer (1846–1935).

    22%

  3. Espagnole sauce

    Brown sauce in French cuisine.

    10%

  4. Velouté sauce

    French sauce made from roux and light stock.

    10%

  5. Hollandaise sauce

    Sauce made of egg, butter, and lemon.

    6.9%

  6. Roux

    Mixture of thickening agent and fat for thickening.

    3.7%

  7. Mornay sauce

    Type of béchamel sauce including cheese.

    2%

  8. Mayonnaise

    Thick cold sauce.

    1.8%

  9. Tomato sauce

    Sauce made primarily from tomatoes.

    1.4%

  10. Marie-Antoine Carême

    French chef (died 1833).

    1.2%