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3 French Mother Sauces

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Origins; Marie Antoine Careme wrote the “L’art de la cuisine Française au dix- neuvième siècle” and it is here we first hear of all 4 sauces described as the foundation for most french sauces, with Hollandaise being added later. 4 out of the 5 sauces start with a roux (equal part fat and flour).

3 french mother sauces

1. Bechamel - roux and milk
2. Veloute - roux and clear stock
3. Hollandaise - traditionally egg yolks , butter and acid - lemon juice or white wine (could serve with vegan eggs benedict with the tomato sauce, asparagus and hollandaise, chives ) - in our vegan version we make an emulsion like vegan mayo with pinch of turmeric and Nutritional yeast.

Bechamel Ingredients
 3 tbsp olive oil
 3 tbsp white flour
 400 ml oat milk
 Pinch of salt
 Pinch of nutmeg
 ½ tsp onion powder
Hollandaise Ingredients
 150 ml soy milk
 150 ml sunflower oil
 1 tbsp lemon juice
 ½ tbsp mustard
 ¼ tsp salt
 ½ tsp garlic powder
 pinch of black pepper
 zest of 1/2 a lemon
 ½ tsp turmeric
 1 tbsp nutritional yeast
Veloute Ingredients
 3 tbsp olive oil
 3 tbsp white flour
 400 ml veg stock
 pinch of salt
Bechamel Directions
1

In a saucepan heat the milk, stir the salt, nutmeg, and onion powder, mixing well.

2

In another pot add the olive oil and once hot, sieve in the flour and cook for 2 mins stirring continuously with a whisk until golden, taking care not to let the flour burn.

3

Add the milk slowly to the roux (the flour and oil mixture) stirring continuously. Bring to the boil and leave reduce to a simmer being careful that nothing sticks to the bottom. Once simmering and its reached the desired degree of thickness remove from the heat.

4

Taste and adjust seasoning as required. See does it need more salt or acid to achieve a balance. You would only add acid if it tastes heavy and dense and needs something to cut through the sauce to liven it up.

5

And in any extras such as vegan cheese and allow them to melt and spread throughout the sauce.

Hollandaise Directions
6

In a blender, blend all the ingredients together, except the oil, for 1 min.

7

While the blender is on slowly add the oil until the mix emulsifies!

8

Serve with toasted crumpets, chopped seasoned tomatoes, grilled asparagus, hollandaise drizzled over and chives for garnish.

Veloute Directions
9

In a saucepan heat the stock and bring to the boil. Reduce to a simmer.

10

In another pot add the olive oil and once hot, sieve in the flour and cook for 2 mins stirring continuously with a whisk until golden.

11

Slowly add the hot stock to the roux (the flour and oil mixture) stirring continuously. Bring to the boil and leave reduce to a simmer being careful that nothing sticks to the bottom. Once simmering and its reached the desired degree of thickness remove from the heat.

12

Taste and adjust seasoning as required. See does it need more salt or acid to achieve a balance. You would only add acid if it tastes heavy and dense and needs something to cut through the sauce to liven it up.

Nutrition Facts

Servings 4