What You Need to Know
Each sauce employs distinct thickening methods: Béchamel (roux + milk), Velouté (roux + white stock), Espagnole (brown roux + brown stock), Hollandaise (emulsified egg yolks + butter), and Tomate (roux + tomatoes).
Provides structural integrity to French cuisine, allowing efficient sauce production through mother-daughter sauce relationships.
Key Parameters
Temperature
82°C
60°C - 95°C
Time
45 minutes
15 minutes - 90 minutes
Equipment
Heavy-bottomed saucepanBalloon whiskWooden spoonBain-marie
Steps
- 1.
Sauce Mornay (France): Béchamel derivative with Gruyère/Parmesan
- 2.
Sauce Allemande (France): Velouté enriched with egg liaison
The Science
Primary Reaction
Starch gelatinization