top of page
Tahini Sauce

The 5 Mother Sauces & Essential Dressings

​

The 5 Mother Sauces

  1. Béchamel (White Sauce)

    • 2 tbsp butter

    • 2 tbsp flour

    • 2 cups milk

    • Salt, white pepper, nutmeg
      Method: Melt butter, whisk in flour, cook 1 min. Slowly add warm milk, whisk until thick. Season.

  2. Velouté (Light Stock Sauce)

    • 2 tbsp butter

    • 2 tbsp flour

    • 2 cups chicken or fish stock

    • Salt, white pepper
      Method: Make a roux with butter & flour, then gradually whisk in stock. Simmer until thick.

  3. Espagnole (Brown Sauce)

    • 2 tbsp butter

    • 2 tbsp flour

    • 2 cups beef stock

    • 2 tbsp tomato paste

    • ½ cup mirepoix (onion, carrot, celery)
      Method: Brown mirepoix in butter, add flour for roux, stir in stock & tomato paste. Simmer.

  4. Hollandaise (Egg & Butter Emulsion)

    • 3 egg yolks

    • ½ cup melted butter

    • 1 tbsp lemon juice

    • Salt, cayenne
      Method: Whisk yolks & lemon over a double boiler. Slowly add butter while whisking. Season.

  5. Tomato Sauce

    • 2 tbsp olive oil

    • 1 small onion, chopped

    • 2 cups crushed tomatoes

    • 1 garlic clove, minced

    • Salt, pepper, basil
      Method: Sauté onion & garlic, add tomatoes, simmer until thickened.

Salsa

Essential Dressings & Sauces

​

  • Mayonnaise: 1 egg yolk + 1 tsp mustard + 1 cup oil + 1 tbsp vinegar/lemon juice. Whisk slowly.

  • Caesar Dressing: Blend 1 egg yolk, 2 anchovies, 1 tsp Dijon, 1 tbsp lemon juice, ¼ cup olive oil, 2 tbsp Parmesan.

  • Ranch Dressing: Mix ½ cup mayo, ¼ cup sour cream, 2 tbsp milk, 1 tsp garlic powder, 1 tsp dill, salt, pepper.

  • Cocktail Sauce: Combine ½ cup ketchup, 1 tbsp horseradish, 1 tsp lemon juice, ½ tsp Worcestershire, pinch of cayenne.

  • Honey Mustard: Stir ¼ cup mayo, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp vinegar.

  • French Dressing: Blend ½ cup ketchup, ¼ cup oil, 2 tbsp vinegar, 1 tbsp sugar, ½ tsp paprika, salt, pepper.

  • Blue Cheese Dressing: Mix ½ cup mayo, ¼ cup sour cream, ¼ cup blue cheese crumbles, 1 tbsp lemon juice, salt, pepper.

  • Teriyaki Sauce: Simmer ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tbsp sugar, 1 tsp ginger.

  • Ponzu Sauce: Mix ¼ cup soy sauce, 2 tbsp citrus juice (yuzu/lemon), 1 tbsp rice vinegar, 1 tsp dashi, pinch of sugar.

  • Mango Chutney: Cook 1 cup chopped mango, ¼ cup vinegar, 2 tbsp sugar, 1 tsp ginger, ½ tsp chili. Simmer until thick.

  • Cilantro Chutney: Blend 1 cup cilantro, ½ cup yogurt, 1 garlic clove, 1 tbsp lemon juice, salt.

  • Pico de Gallo: Mix 1 cup diced tomatoes, ¼ cup onion, 1 tbsp lime juice, 1 tbsp cilantro, salt.

  • Salsa: Blend 2 cups tomatoes, ¼ cup onion, 1 garlic clove, 1 tbsp lime juice, 1 tsp chili, salt.

  • Guacamole: Mash 2 avocados, mix with 1 tbsp lime juice, ¼ cup onion, 1 tbsp cilantro, salt.

  • Filipino Sawsawan: Mix ¼ cup soy sauce, 2 tbsp vinegar, 1 chili, 1 tsp calamansi juice, garlic.

  • Nam Prik (Thai Chili Sauce): Pound 5 red chilies, 1 garlic clove, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar.

  • Nuoc Mam (Vietnamese Fish Sauce): Mix ¼ cup fish sauce, 2 tbsp sugar, 1 tbsp vinegar, ½ cup water, garlic, chili.

  • Nuoc Cham (Vietnamese Dipping Sauce): Combine ¼ cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, garlic, chili.

  • American BBQ Sauce: Simmer 1 cup ketchup, ¼ cup vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire, 1 tsp mustard.

  • English Peppercorn Sauce: Simmer ½ cup cream, 1 tbsp crushed peppercorns, 2 tbsp brandy, salt.

Perfect for any dish—save & enjoy! 🚀

bottom of page