Sauces Recipe

1) Bechamel (White Sauce)

Melt 2 tbsp butter in a medium saucepan over medium heat. Add 2 tbsp flour and whisk continuously for 1–2 minutes to cook the raw flour (do not let it brown). Gradually add 2 cups warm milk in a thin stream while whisking to avoid lumps. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. If a creamier version is desired, stir in 1/4 cup heavy cream and 1/4 cup grated Parmesan off the heat.

2) Velouté (Light Stock-based Sauce)

In a separate saucepan, melt 1 tbsp butter over medium heat. Whisk in 1 tbsp flour and cook 1 minute. Slowly whisk in 2 cups warm chicken stock until smooth. Bring to a simmer and cook 6–8 minutes until slightly thickened. Season with a pinch of salt and pepper. Keep warm.

3) Espagnole/Basic Brown Sauce (Reduced Brown Stock Variation)

In a medium saucepan heat 1 tbsp vegetable oil over medium-high heat. Add the diced onion, carrot and celery and sauté until lightly browned and softened, about 6–8 minutes. Add 1 tbsp tomato paste and cook 2 minutes. Pour in 1 cup beef stock and 1/2 cup water, add bay leaf and thyme. Simmer gently, partially covered, until reduced by about one-third (15–20 minutes). Strain the vegetables, return liquid to the pan, whisk in a small beurre manié (1 tbsp butter mixed with 1 tbsp flour) and simmer 5 minutes to thicken. Season with salt and pepper and a pinch of sugar if too acidic.

4) Tomato Sauce (Basic)

Heat 1 tbsp oil in a saucepan over medium heat. Add half the diced onion and 1 clove minced garlic; sauté until translucent, about 3–4 minutes. Add 1 cup tomato passata, 1 tbsp tomato paste, 1/2 cup cold water, 1 bay leaf, and a pinch of sugar. Add a sprig of thyme. Bring to a simmer, reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally. Remove thyme and bay leaf, season with salt and pepper to taste. For a smoother texture, blend briefly and pass through a sieve.

5) Alfredo (Cheese Cream Sauce — from Bechamel)

Take 1 cup of the prepared bechamel and gently warm over low heat. Stir in 3/4 cup grated Parmesan and 1/2 cup heavy cream, whisking until smooth and glossy. Adjust seasoning with salt and pepper. Use immediately tossed with hot pasta.

6) Hollandaise (Emulsified Egg-Butter Sauce)

Set a metal bowl over a pan of gently simmering water (double-boiler). In the bowl whisk together 2 egg yolks and 1 tbsp lemon juice until slightly thickened. Whisk constantly while slowly drizzling in 4 tbsp melted warm butter (very slowly at first) until the sauce emulsifies and thickens. If it becomes too thick, whisk in 1 tsp warm water to loosen. Season with salt and a pinch of cayenne or black pepper. Keep warm but not hot (below 60°C/140°F) — do not reheat directly on high heat.

7) Mayonnaise / Aioli Base (Cold Emulsion)

Place 1 egg yolk, 1 tsp Dijon mustard, and 1 tbsp white wine vinegar in a bowl. Whisk together until combined. Very slowly drizzle in 3 tbsp chilled neutral oil while whisking vigorously; the mixture should thicken and emulsify. Once thick, whisk in up to another 1/4 cup oil if desired for greater volume. Stir in 1 small minced garlic clove for aioli and season with salt and pepper to taste. Keep refrigerated and use within 2 days.

8) Beurre Blanc (Butter Reduction Sauce)

In a small saucepan combine 1/4 cup dry white wine, 1 tbsp white wine vinegar, half the diced shallot (or substitute a tablespoon diced onion) and 1 tbsp lemon juice. Simmer over medium heat until reduced to about 2 tbsp of liquid. Reduce heat to low and start whisking in cold 4 tbsp diced butter piece by piece until the sauce becomes creamy and emulsified. Do not boil after butter is added. Stir in 1 tbsp chopped parsley and 2 tbsp chopped capers if using. Season with salt and pepper.

9) Finishing and Storage

Taste each sauce and adjust seasoning with salt, pepper and a small pinch of sugar if needed. Keep emulsified sauces (Hollandaise, mayonnaise, beurre blanc) chilled and use within 1–2 days; reheat gently if necessary. Thickened milk- or stock-based sauces can be thinned with warm stock or milk to reach desired consistency. Store cooled sauces in airtight containers in the refrigerator: bechamel, velouté and tomato sauce up to 4 days; espagnole/brown sauce up to 4–5 days. Freeze brown and tomato sauces up to 3 months; do not freeze emulsified sauces.