French Mother Sauces

There are four base french mother sauces that are used to create all other sauces.   They were set forth by Antonin Careme in the 19th century and are called Tomato, Bechamel, Veloute, and Espagnole!

 

If you know how to make these four french mother sauces, you are well on your way to being an incredible chef able to make hundreds of different sauces!  But unfortunately, it can take a lot of time and skill to learn how to make these sauces just right.

 

Now in Powder Form

Luckily, Chef Todd (THRIVE Life’s professional chef) spent a year developing these four sauces in a “just add water” formula!  And they are amazing!

I was a bit skeptical at first thinking that they just couldn’t be as good as a made from scratch sauce, but man alive!  They are actually really good and easy to use.   My favorite is the Bechamel – I use it multipe times a week.  I also use the Veloute and Espagnole pretty regularly, but I prefer the tomato powder to the tomato sauce.

 

The General Info:

These four just add water  french mother sauces are all original blends developed in house by Chef Todd.  They are GMO free, certified gluten free and all natural.

They have a 10-year shelf life and come in a convenient pantry can size (about 2 1/2 cups by volume).

They can be purchased individually or in a 4 pkg.

 

Bechamel Sauce:

This is my very favorite sauce and I use it often.  I keep a stock of 20+ of these in my food storage.

Bechamel sauce in it’s simplest form is a creamy white sauce.  But it can be used as a base to make many other sauces such as:

  • Cream Sauce
  • Mornay
  • Cheddar Cheese Sauce
  • Mustard Sauce
  • Nantua
  • Alfredo Sauce

I also use it to thicken many soups.

Here are a few recipes you might consider trying:

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Alfredo Sauce

Cheese Sauce

Breakfast Gravy

Espagnole Sauce:

Espagnole sauce in it’s simplest form is a savory beef gravy.  But it can be used as a base to make many other sauces such as:

  • Demi-Glace
  • Bordelaise
  • Rober Sauce
  • Lyonnaise
  • Madeira Sauce
  • Bercy Sauce
  • Chasseur Sauce

Here are a few recipes you might consider trying:

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Beef Stew

Enchilada Sauce

Hunter Sauce

Tomato Sauce:

Tomato sauce in it’s simplest form is a marinara sauce.  But it can be used as a base to make many other sauces such as:

  • Creole
  • Spaghetti Sauce
  • Pizza Sauce
  • Tomato Soup
  • Bolognese sauce

Here are a few recipes you might consider trying:

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bolognese-sauce

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Bolognese Sauce

tomato-bisque

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Tomato Bisque

marinara-sauce

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Marinara Sauce

Veloute Sauce:

Veloute sauce in it’s simplest form is a rich chicken gravy.  But it can be used as a base to make many other sauces such as:

  • White Wine Sauce
  • Cream of Chicken Sou
  • Sauce Supreme
  • Sauce Allemande
  • Sauce Poulette
  • Sauce Bercy
  • Sauce Normandy

Here are a few recipes you might consider trying:

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white-wine-and-tomato-herb-sauce

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White Wine and Tomato-Herb Sauce

creamy-mushroom-sauce

creamy-mushroom-sauceSave

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Creamy Mushroom Sauce

chicken-and-rice

chicken-and-riceSave

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Chicken and Rice

I hope this helps you add these sauces to both your food storage as well as your everyday use.  They save a lot of time!

Have you used these sauces?  What is your favorite way to use them?

 


Pin this now for later!

 

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