Mastering The Mother Sauces

About This Course

Mother sauces are the backbone of classical French cooking and remain essential knowledge for every chef. By mastering these five fundamental sauces, you’ll unlock the ability to create hundreds of variations, enhance menu creativity, and bring greater consistency and confidence to your kitchen work.

In this course, you will learn:

• What the five classical French mother sauces are and how they are used

• The historical importance of mother sauces in professional kitchens

• Step-by-step methods to prepare Béchamel, Velouté, Espagnole, Tomato, and Hollandaise

• Key ingredients and preparation tips for each sauce

• How to avoid common mistakes and achieve consistency in flavour and texture

• Derivative sauces you can create from each base to expand your repertoire

• How these sauces support upselling, guest experience, and menu versatility

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate demonstrating your knowledge of “Mastering The Mother Sauces.”

Course Curriculum

6 Chapters

Chapter 1 - Introduction to Mother Sauces

Introduces the concept and history of the five mother sauces—Béchamel, Velouté, Espagnole, Tomato, and Hollandaise—and their role as the base for countless derivative sauces.

Chapter 2 - Béchamel Sauce

Covers the ingredients, preparation, and uses of this creamy white sauce. Explains its versatility as a base for dishes like gratins, macaroni and cheese, and Mornay sauce.

Chapter 3 - Velouté Sauce

Explains how to prepare this light and smooth sauce using stock, butter, and flour, and how it serves as a foundation for dishes such as soups, poultry sauces, and fish-based preparations.

Chapter 4 - Tomato Sauce

Focuses on the techniques for creating a balanced, flavourful tomato sauce and explores its many uses in pasta dishes, pizzas, braised dishes, and soups.

Chapter 5 - Hollandaise Sauce

Teaches the delicate emulsification process behind Hollandaise, explaining how to achieve a rich, smooth texture perfect for eggs, vegetables, and fish dishes.

Chapter 6 - Conclusion and Summary of Key Learnings

Summarises the purpose and importance of mastering mother sauces, reinforcing their application in both traditional and modern cuisine to elevate dishes with depth, balance, and flavour.