The five mother sauces are foundational in classical French cuisine. Here are recipes for each:

1. Béchamel Sauce:

• Ingredients: 2 cups milk, 2 tablespoons butter, 2 tablespoons all-purpose flour, salt, and white pepper.
• Instructions: Melt butter in a saucepan, stir in flour to create a roux. Gradually add milk while stirring constantly. Simmer until thickened. Season with salt and white pepper.

1. Velouté Sauce:

• Ingredients: 2 cups chicken or fish stock, 2 tablespoons butter, 2 tablespoons all-purpose flour, salt, and white pepper.
• Instructions: Prepare a roux with butter and flour. Gradually whisk in the stock. Simmer until thickened. Season with salt and white pepper.

1. Espagnole (Brown Sauce):

• Ingredients: 1/4 cup butter, 1/4 cup all-purpose flour, 1 onion (chopped), 1 carrot (chopped), 1 celery stalk (chopped), 2 cups beef or veal stock, 1 can crushed tomatoes, bouquet garni, salt, and pepper.
• Instructions: Sauté vegetables in butter until browned. Add flour to make a roux. Gradually whisk in stock and tomatoes. Add bouquet garni. Simmer, then strain. Season with salt and pepper.

1. Hollandaise Sauce:

• Ingredients: 3 egg yolks, 1 tablespoon lemon juice, 1/2 cup unsalted butter (melted), cayenne pepper, salt.
• Instructions: Whisk egg yolks and lemon juice over low heat. Slowly drizzle in melted butter, whisking constantly until thickened. Season with cayenne pepper and salt.

1. Tomato Sauce (Sauce Tomat):

• Ingredients: 2 tablespoons olive oil, 1 onion (chopped), 2 cloves garlic (minced), 1 can crushed tomatoes, 1 teaspoon sugar, salt, and basil.
• Instructions: Sauté onions and garlic in olive oil until soft. Add crushed tomatoes and sugar. Simmer until thickened. Season with salt and basil.

Enjoy experimenting with these classic mother sauces!