The five Mother Sauces — Béchamel, Velouté, Espagnole, Sauce Tomate, and Hollandaise — are the structural DNA of French cuisine.
Mastery begins with precise ratios, but true expertise lies in corrective techniques. In a high-pressure kitchen, a broken emulsion or a scorched roux is a financial loss, not just a culinary error.
By understanding the science of emulsification and starch gelatinization, chefs can “salvage” sauces that appear ruined.
Whether you are thinning a heavy Espagnole with targeted deglazing or rescuing a curdled Hollandaise with a warm water whisk, these technical adjustments ensure consistency and protect your bottom line.
Mastering the Mother Sauces is the ultimate culinary foundation; knowing how to fix them is what makes you a professional.
