You know the mother of sauces

Sauces can be a combination of ingredients that can be liquid or not accompanying the dishes. They can be made with the same dish as stewed meat or baked fish … but they can also be made separately to complete the dish once prepared.

Maternal sauces are those that serve as the basis for making other things derived sauces. The mother of sauces can be: cold, hot, spicy. It is estimated that today there are five mothers of sauces:

  • Bechamel
  • Spanish
  • Dutch
  • tomatoes
  • Velvety

Cooking students, the first thing they learn is to make sauces for the mother, because they are the basis of all other saucesTherefore, if you want to be a good chef, you have to learn how to prepare them.

béchamel sauce

Bechamel sauce is a sauce can be used in many recipes, but it has a few drawbacks: lumps and the taste of raw flour.


  • 1 liter of milk
  • 60 gr
  • 60 gr of wheat flour
  • Nutmeg
  • Salt

To prepare

Heat the milk in a saucepan and in another pan melt the butter and when it is melted add the flour until it takes on a certain color, but without burning. Stir well with a wooden spoon until the flour and butter mixture comes off the walls, when the milk boils, add it to the mixture and remove from the heat. Stir constantly until the lumps are gone then add over medium heat for five minutes, now is the time to add a pinch of salt and nutmeg. Don’t be afraid when you see a lot of lumps in the sauce, the best thing you can do is start stirring as soon as you pour in the milk so that the lumps are gone. If you like béchamel It’s thicker, just change the amounts of butter and flour.

Hollandaise sauce

This sauce recipe contains butter, egg yolk and lemon juice as ingredients. It is used as an accompaniment to fish or salads. Although it is called Dutch, it is widely used in French art.


  • 200gr im
  • 4 egg yolks
  • 1/2 lemon juice
  • 1 pinch of salt

To prepare

Melt the butter in a saucepan and remove the foam that forms. Place the egg yolks in a bowl and beat with a cord mixer, when they start to come together add the melted butter and do not stop beating until a smooth cream forms. Add the lemon juice and a pinch of salt.

spanish sauce

This recipe is a haute cuisine dish that can be made at home, all you have to do is recover with patience. This blanket will serve you attach to a meat or fish dish, or you can even freeze it to add to future recipes. You will need a large saucepan and let the ingredients cook over low heat and without a lid.


  • Calf bone
  • 2 onions
  • 3 carrots
  • Fennel and celery
  • Red wine
  • 8 tomatoes
  • 1 head of garlic
  • 2 tablespoons of sugar
  • Pepper
  • Knee bones and spine

To prepare

Pour a good drizzle of olive oil in a large saucepan and cut the chopped garlic head in half to taste, the pepper, onion, carrot and fennel and celery into pieces. When everything is slightly saturated, add the tomatoes and sugar. Stir everything and add the bottle of red wine and cook, bring the bones to a boil in another saucepan and degrade. Now add the broth from the bones with the vegetables and the wine and leave simmer for a few hours. Then filter the broth through a fine strainer. Put the broth under pressure to cook in a saucepan until it turns a very dark color.


It is the classic tomato sauce that combines fresh tomatoes, with onion, garlic, herbs and spices. Inflated the best sauce to add to pasta and pizza.


  • Ripe pear-type tomatoes
  • 1 onion
  • 2 carrots
  • 1 bell pepper
  • 1 clove of garlic
  • Salt
  • Sugar

To prepare

Wash, dry and chop the tomatoes. In a frying pan, add the olive oil and cut the onion and the julienned peppers and carrots into thin strips. Sauté everything and when it is grilled, color the tomatoes in small pieces and leave on the heat for an hour. Pass the sauce in a food processor and return to the heat for another hour. Add a pinch of salt and a little sugar to remove the acidity from the tomato.

Creamy Sauce

We started by making red no more than one mix flour and lightly toasted butter mixed with a white stock or fish stock (fish broth). In some cases, fish stock can replace milk.


  • 1/2 liter of fish stock
  • 30 g I am
  • 30 gr of flour

To prepare

Put the butter in a saucepan over low heat and add the flour until well combined. Brown a little and add the fish stock a little, stirring with a wooden spoon, until obtain a homogeneous cream.