Make Perfect French Sauces

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: Master five classic French sauces: béchamel, hollandaise, béarnaise, demi-glace, and velouté

What you need

butterflourmilkegg yolkswhite wineshallotstarragonbeef stocklemonsaltpepper

The 90-Minute Plan

Béchamel & Velouté0–15 min

Make a roux: melt butter, add flour, cook 1 minute. Whisk in milk (béchamel) or stock (velouté) slowly over medium heat, stirring constantly. Season with salt, pepper, nutmeg.

Hollandaise15–35 min

In a heatproof bowl over simmering water, whisk egg yolks with a bit of water until pale and frothy. Remove from heat. Slowly whisk in melted butter while whisking constantly. Add lemon juice. Silky and rich.

Béarnaise35–55 min

Reduce white wine with shallots and tarragon until syrupy. Cool slightly. Whisk in egg yolks over simmering water as with hollandaise. Add butter slowly. Strain through fine sieve. Perfect for steak.

Demi-Glace55–75 min

Simmer beef stock with beef bones and aromatics for 2-3 hours until reduced by half and glossy. Strain. This rich, concentrated sauce takes time but is the foundation of many French sauces.

Taste & Understand75–90 min

Taste each sauce and understand the difference. Béchamel is creamy, hollandaise is luxurious and eggy, béarnaise is herby and rich, demi-glace is deep and meaty, velouté is silky and elegant.

Pro Tip

The key to hollandaise and béarnaise is temperature control—keep heat gentle and add butter slowly. If it breaks (looks grainy), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce.