How to Make the 5 French Mother Sauces

In this video, I will walk you through how to make each of thee Five French Mother Sauces or Grand Sauces used in Classical French Cuisine. These sauces are very important to aspiring chefs, as it is one of the first topics discussed when attending Culinary School. The techniques used when making these sauces translate to every other type of cuisine and all other types of sauces. I go through the classical preparations, modern style sauces and practical uses for the home cook when making these sauces. The 5 Sauces are Bechamel, Veloute, Hollandaise, Tomato, and Sauce Espagnole. #french #frenchmothersauces #frenchfood #cookingtips #cookingtutorial #frenchcuisine #culinaryskills #howtocook #cookingtricks #bechamel #tomatosauce #hollandaise #espagnole #veloute Steak with Marchand De Vin Sauce Video:    • Pan Seared Steak with Merchand De Vin Sauce   Bechamel Sauce Ingredients: 1/2 oz Butter 1/2 oz Flour 8 oz Milk Small Piece of Onion 1 Bay Leaf 1 Clove Dash of Nutmeg Salt to Taste Veloute Sauce Ingredients: 1/2 oz Butter 1/2 oz Flour 8 oz White Stock 2 oz Mirepoix (2 Parts Onion, 1 Part Carrot, 1 Part Celery) 2-3 Thyme Sprigs 2-3 Parsley Stems 1 Bay Leaf Salt to Taste Hollandaise Sauce Ingredients: 1 oz White Wine 1 oz White Wine Vinegar 3-4 Cracked Peppercorns 1 Diced Shallot 1 oz Water 2 Egg Yolks 4-6 oz Butter or Clarified Butter heated to 145 F Tomato Sauce Ingredients: 2-3 oz Medium Diced Onions 2-3 Minced Garlic Cloves 1 Tablespoon Tomato Paste 1 Can Tomato Puree or Diced Tomatoes Salt to Taste Espagnole Sauce Ingredients: 1/2 oz Butter 2 oz Mirepoix(2 Parts Onion, 1 Part Celery, 1 Part Carrot) 1 Tablespoon Tomato Paste 8 oz Brown Stock 1-2 oz Brown Roux 2-3 Thyme Sprigs 2-3 Parsley Stems 1 Bay Leaf Salt to Taste Music in the Video from Youtube Studio Audio LIbrary: Artist: Track Tribe Title: Lawrence