The French make the best sauces

The 5 basic sauces of classic French cuisine

The American cook Julia Child once said: “Sauces are the glory and splendor of French cuisine.” With our 5 kitchen tips you can quickly and easily become a master of this splendor.
Before we devote ourselves to the five basic sauces in classic cuisine, we should ask ourselves: What is a sauce actually? More or less a thickened liquid with a taste. Thickening can be achieved in various ways, e.g. with roux, emulsion or by boiling for a long time.
As the name suggests, a roux contains flour, which is sweated with the same amount of fat - mostly butter, but also lard or vegetable oil - until the mass no longer tastes floury and, depending on the choice, has slightly taken on color. Three of the five basic sauces are based on roux.
An emulsion is a mixture of two liquids which normally do not mix with one another. Preserving is achieved by boiling a liquid until the desired amount of water has evaporated.
With this basic knowledge we can now devote ourselves to the five basic sauces of classic French cuisine.

Béchamel: Milk is bound with a roux.

Velouté: instead of milk, light stock is used for roux.

Espagnole: also known as the basic brown sauce, is made from a dark stock, roux and often tomato paste.

Tomato: A combination of tomato sauce and tomato paste.

Hollandaise: Egg yolks and butter whipped over a water bath.

With these sauces as a base, you can conjure up hundreds of sauces in French cuisine. As with so many things, you have to learn the technique and then apply it multiple times. Stay tuned: more articles will follow soon and illuminate each basic sauce in detail. We'll show you exactly how to make them and what they go with.

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Homemade bechamel sauce

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Homemade Espagnole Sauce

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Homemade hollandaise sauce

Published on December 7th, 2015