Discover French sauce recipes that add distinctive flavor to your dishes. Elevate your cooking with classic and modern sauces perfect for every meal!
French food is popular for its unique textures and flavors, enhanced by incredible sauces. These sauces can turn any simple food into a finger-licking dish that’s sure to impress your taste buds. Known as "mother sauces," they serve as the foundation for countless other sauces in French cuisine.
In this article, we’re sharing our fresh take on creating mouth-watering French sauces at home. These sauces are not only delicious but also healthy. And the best part? You can preserve these homemade sauces to add flair to your everyday dishes.
Here are some delicious recipes that will impress your friends and family alike.
Béchamel Sauce is a versatile white roux with a mild and sweet taste. It can add texture to your creamy dishes and work as a foundation for many white sauces. You can add different ingredients to the basic bechamel sauce to enjoy entirely unique variations and flavors. It goes great with various cuisines like pasta, casserole, lasagne, etc. Whether you want to create a classic creme sauce, a super-cheesy mornay sauce, or the Nantua sauce to relish seafood, Bechamel sauce serves as a perfect base.
Here’s how you can create a perfect basic bechamel sauce;
Ingredients
2 oz Unsalted Butter
2 oz All-Purpose Flour
1 qt Whole Milk
Directions
Warm milk gently at low to medium flame. Make sure it does not reach the boiling point.
Melt butter in another saucepan over medium heat.
Add flour to butter and whisk it properly to create a smooth roux. Make sure it does not get brown.
Keep whisking slowly and add the warm milk to the roux to avoid lumping.
Cook the sauce on low flame for around 5 minutes. Stir occasionally to avoid scorching.
After 5 minutes, turn off the flame and set it to dry.
This was a basic bechamel sauce that you can use to create different other sauces and dishes. Here’s another recipe where bechamel sauce shines. Trust us, You will thank us later!
This classic recipe will bring a homemade taste to your kitchen. It is packed with layers of tender roasted eggplant, seasoned ground beef, and thick bechamel sauce that make this recipe wholesome. We have used Goody peeled tomatoes & Goody bechamel sauce to further enhance the flavor.
Ingredients:
Sliced eggplant 100 g
Sliced potatoes 100 g
Tomatoes 20 g
White onion 20 g
Olive oil 20 g
Goody professional whole peeled tomatoes 50 g
Minced beef 60 g
Black pepper 2 g
Goody bechamel sauce 50 g
Mozzarella cheese 20 g
Salt 20 g
Directions
Fry the eggplant slices and potatoes in a frying pan until golden
No put olive oil and onions in another pan and saute onions until golden
Add minced beef to the pan
Add salt and black pepper
In the blender squeeze the Goody’s peeled tomatoes, add them to the meat mixture, and leave it until it is done
In the baking tray, put part of the eggplant slices, potatoes, and minced meat. Then cover it with Goody béchamel sauce and garnish mozzarella cheese generously over the top.
Bake in the oven at 170 degrees Celsius for 20 minutes
And here you are ready to relish a wholesome dish flavored with the goodness of bechamel sauce!
Our next French sauce is Velouté. It is rich, not only in flavor but health benefits too. This light creamy sauce has a smooth velvety texture and savory taste mostly served with chicken and seafood dishes.
Ingredients
2 oz Fat (clarified butter, oil, etc), melted
2 oz All-Purpose Flour
1.5 qt White stock
Salt and pepper to taste
Directions
Warm milk gently at low to medium flame. Make sure it does not reach the boiling point.
Melt butter in another saucepan over medium heat.
Combine melted butter and flour to make a roux. Cool to room temperature.
Now take white stock and bring it to a boil.
Add stock to the roux and whisk it gently at room temperature.
Now simmer and adjust its consistency to bring it to a light velvety texture.
Season with herbs or salt and pepper to taste.
You can also add melted butter to the top of the sauce to enhance its taste.
Espagnole sauce is also known as brown sauce or Demi-glace sauce. If you want to enjoy your roast with a dip, you should definitely give it a try with Espagnole sauce. The brown roux is made up of beef or veal stock with a strong flavor that goes well with any roasted or braised meaty dish.
Ingredients
1 coarsely chopped carrot
1 chopped onion
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock
1/4 cup canned tomato purée
2 chopped garlic cloves
1 chopped celery rib
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf
Directions
Take a deep saucepan and melt butter on low flame.
Add coarsely chopped onion and carrot and cook until they become golden brown.
Add flour to the mixture and stir gently to make a roux.
Once the color of the roux becomes medium brown, add hot stock swiftly and whisk constantly to avoid lumps.
Add tomato puree, chopped garlic cloves, celery, peppercorns, and bay leaf, and bring the mixture to a boil. Stir occasionally and cook it until the mixture reaches the desired consistency.
Strain the sauce using a mesh sieve and discard the solid veggies and herbs.
And the last is the most versatile and everyone’s favorite; Tomato Sauce! You can enjoy it with soup, relish it with pasta, or any braised dish. The recipe is rich in tomatoes; you can create it with or without cream. The best part? You can prepare it with meat stock for added depth or keep it vegetarian.
Here’s our recipe for the classic tomato sauce.
Ingredients
1 tablespoon unsalted butter
2 ounces diced salt meat (Optional)
1 diced carrots, diced
1 chopped onion
1 cup chopped celery
2 chopped garlic cloves
2 sprigs thyme
1 bay leaf
2 cans of whole tomatoes
1-quart veal or chicken stock
Directions
Take a deep pot with a lid and melt butter over medium flame.
Add the meat and cook, Keep stirring, until the color of the meat changes to golden brown.
Add chopped onions, carrots, bay leaf, and thyme to the pan. Cook the vegetables on medium flame and stir occasionally.
Now, it is time to add flour to the pan to make a roux.
Once the mixture is cooked, add crushed tomato and veal/chicken stock. Mix all the ingredients so they combine well.
Add crushed garlic cloves and all the seasonings to the mixture and bring the sauce to a boil.
Place this mixture in the preheated oven at 375° Fahrenheit for 90 minutes.
Remove the pan once it’s done and pass it through a sieve.
The sauce is ready to be served! You can preserve this homemade sauce for more than 6 months if you freeze it and use it to make innovative dips.
Trust us, a simple homemade sauce can change your whole dining experience. Just try these recipes out and share your feedback with us. We are sure, these sauces will not only add value to your everyday cooking but also satisfy your cravings for exotic cuisines. Cheers.
