Mastering the Sauces in French Cuisine

You can’t learn how to cook French food without learning how to make a proper sauce. There are several different kinds of sauces and the French have perfected and refined the technique over the centuries, as far back as the Medieval Era. And, there are hundreds of different varieties, even after you learn the French techniques.

There are, however, five different sauces. Once you master the technique for each of the five, you can begin to experiment with the flavours. Bechamel sauce is made from flour and milk, Espagnole has beef stock as its base, Hollandaise is made from egg and some other ingredients, tomato sauce, and a veloute sauce which has light broth such as chicken broth as its base.

Remember, master the techniques first and you will find that experimenting with flavours to develop your own signature is very important.