Are Mother sauces still relevant today? let's talk about today French sauce classification 

I just want to say that this channel never steers me wrong. Over years, I've used many disparate sources and been disappointed w/result, mediocre. Anything from you I've tried, becomes something I will do again. I trust your taste and your wealth of knowledge with the science, as well as art of all this. I like your approach very much. THANK YOU!

😂 I'm not giving up my bechamel, velouté and español sauces just coz they're considered museum pieces ... delicious then = delicious now!

This is a much-needed update on the "mother sauces." As a culinary instructor, I have been pushing for updates in sauce-making curricula for some time now, and this is a great modern approach to French sauces. Thank you, Stefane!

The mother sauces will ALWAYS be relevant.. so many sauces based of a few of the main "mother sauces".. I have so much respect for Escoffier.. he was a culinary genius!

It's still important to know how to make the traditional sauces. I much prefer a good sauce with my meal than the modern style

Funny, I think for most home cooks that sauces are the least learned or worked on thing for many. But sauces can be a real deal breaker. They can elevate a good dish to greatness as well as save a just passable one. As a Frenchman you may not be a fan of bread sauce? But for me it's the first thing my late father taught me to make as a very small boy. I thought the process was sheer alchemy & I've been hooked on sauces ever since. Great video, thank you.

Made sauce Bordelaise from scratch last week…brown stock - espagnole- demi glacé - bordelaise …took me two days to turn 5 litres of stock into 1 litre of bordelaise

Very interesting. Tonight I was watching on RU-vid another individual who is learning French cooking and was examing mother sauces and was confused about hollandaise and mayonnaise and their categorization. You have explained and brought me up-to-date. Merci.

Love your videos man. Definitely adding your recipes to my utility belt.

Learning a lot. Thanks for sharing your knowledge

Thank you. This video really helped me understand one more mystery in French cooking. Cheers

Very Informative! thank you Chef!

Brilliant, Stephane! Thanks

Thank you, perfect explanation

Great video!

5:00 Modern classification of French sauces. This makes sense to me. Thank you.

Nice vid! Thanks! I have learned a lot about French cuisine from your videos! I've even tried a few recipes, they were amazing!

A " Classic " is a classic for a reason . Primarily BECAUSE it has been around a long time and has stood the test .

A wonderful way to bring sauces and the Noble derivatives in general into the 21st. century. I still refer the Larousse , and also my Escoffier! For guidance, but everything evolves, and cookery and fine dining are part and parcel of the here and now, as well as looking back for guidance and knowledge of the wonderful art of cooking, and it’s evolution.

This was great, Stéphane. I always felt that sauces were the heart and soul of French cooking and was vaguely aware things had changed (especially with all the foam sauces I see these days) but you, as always, put it all in perspective. Thanks again for your research and work. Merci!

Loved this. Oh so many ideas , so little time....

The chart is very helpful.

Thanks!

I have a cookbook similar to this one. It's got old school and new school sauces.

Great Video

Interesting ❤️

Love your channel Stephane! I have a question: Why is there no brown sauce with a base of roasted vegetables?

Amazing

Hi. This is very useful. I am doing a French CAP Cuisine and this puts it all into context. One question though - where do you classify a "sauce de type vin blanc" ? Would you add this to the section "white sauce with a base of fish" ?

Nice video! Thanks! I have learned a lot about French cuisine from your videos! I've even tried a few recipes. In the Revised mother sauces & derivatives guide, you are mentioning Hollandaise and som variations. Where does Beanarise sauce placed? I thougt and hav read that Bearnasie sauce is a derivative frm hollandaise, a holandaise sauce with tarragon.

Just ordered that book. Thanks!

larousse gastronomique, escoffier's modern cuisine, bocuse, and bourdain should cover all the french cooking tricks , j pense

@stephane are these new techniques covered in your sauce course or just the classic methods ( or both)??

Fantastic video! Relevant information extremely well produced. Cooking evolves like everything does and it's good to know the basics but if you want to keep up with what's modern it's time for some re-education. Sadly The Professional Chef book you point to hasn't kept up and the Sauces chapter still lauds the Espagnole Mother Sauce and not Jus. I understand Jus is what professional cooks mostly rely on but home cooks could greatly benefit from using it too. Thank you so much for this

J’adore vos vidéos, can I ask for a special request? Velouté Clam showder, I have yet to find that smooth, creamy, light velouté something always a missed in recipes I made. Merci Beaucoup 😊

Oooooh, yummmy sauces!

8:16 I KNEW IT!

How do you make a Hunter’s sauce without Espagnole? Just use beef stock and make the jus with tomato and bacon?

It's been 20+ years since I've been to culinary school, and when I saw this video pop up I had to see what's happening now lol, the journey changes yes, the path has started to change too. And I'm not only open to always learning, and change, but sometimes a change can happen that I might not be fully behind and I feared this was one of them, however, they, The Mother Sauces, are still here, what's actually happened is the list has been refreshed and in my opinion, better explained. So nothings really changed the Mother's have been given a better Family Tree, lol. I like this new approach as it simplifies an old system, but still keeps the basic foundation, which is what they were meant to be basic starting points. A Mother sauce can be used as she is, but can also bring fourth or birth or become another sauce. Now here's my question: What if you can make a sauce that doesn't stem from a Mother Sauce? I've been told and have had heated arguments on this topic with chefs and home cooks, saying possible but technically then it's not a true sauce. And in truth there are a lot of Not True sauces out there, yet they are considered sauces please visit the page on sauces where it goes by color. Lol, I'm also told those are not sauces but dressings or dips. The reason I bring this up is years ago I was experimenting as a strange thought came to me, we have white gravy, Brown, Gold, beef and chicken gravy's that all go over certain things, and then so true are sauces all stem from a Mother sauce, but have you noticed we are missing Veggies? Hot or cold raw or cooked? Or how about this there isn't a vegetable based Mother Sauce? What do veggies get? Dressing or cheese or a dip, so it hit me and then I hit the kitchen and got to work. I worked for days and found out, folks there is a missing Mother Sauce!!! She is dynamic and enjoyed as is, or made thin or made thick, hot or cold, and although I made it for veggies, it actually pairs very well with chicken, beef, and seafood. So, having this secret thing is sort of fun sort of sad, as I feel like I know a mystery yet, no one knows about it to enjoy. When I publish a cook book I'll put it in there. I call her Bravacadda (Brava-Cod-Dah) Sauce. And although she takes about 24 hours to make, oh yeah, she's a legendary sauce and one of those lol, well not exactly true, if hot thick or thin she's ready in about 25-30 min but nonetheless she's very easy to make, it just takes her a while to get ready before she goes out on the town for a cold party. I'm sure someone will argue with me and that's okay, you are open to your opinion, but if you could taste and see her, that reads wrong, lol, you'd rethink things and it will open your mind. Yeah she wasn't founded back the dark ages at the beginning of it all, and in truth neither were they, as they came along one at a time as they were discovered. She might be late, but she's got her game face on and ready. Thanks for reading, and btw the name has been placed under a copyright attached to my name in real life so, that stupid name belongs to me, lol! All be well, safe, and here's to the journey! (Edit to add:) I do realize the Virgin Sauce as the 6th and now I've heard/read Hollandaise sauce and Roux have been moved to a Mother sauce status, so we have 7 Mother Sauces now, and I also realize that there are sauces for veggies lol, so save your breath for that argument. And yes I know Tomato bases as veggie starting points, although technically a tomato is a fruit...so I'm in a way correct there isn't a true vegetable based Mother Sauce. Now how can I get my recipe in for consideration as the 8th Mother Sauce. Just 5 ingredients for her simple form and an algamation of fruit and vegetable that come together to celebrate food and life!

What book are you using? Cant find it anywhere

French cooking should be known as the Sauce Cuisine. French sure love their sweet, acid, salt, savory sauces!!!

Finally you correct your self ….. I watched your past video where you have some confusion with stock , jus, Demi glacé espagnole …. Lol😂 anyway never too late 👍

Does puree considered as sauces?

And now that you've got Mother Sauces down, next week we're kicking it up another notch with MOTHER F'N SAUCES. - shoutout to the one and only Emeril

I think Mother sauces are very important today , i use them , well variants of them at home all the time from jus lie to bechameal

It makes more sense (to me) in French! LOL!

Hahahahaha! People ask are you trained? That makes me laugh. It costs $80K US dollars to attend CIA supposed chef-training school in the US. $80k USDs to learn to cook or they could just watch your channel and learn for free or enroll in YOUR cooking academy for the top tier! God bless you Stefan long time fan of your style and your cooking.

Shout-out to Antonin Carême (1784-1833), originator of sauce.

What is the name of the book?

A base de fumet de poisson is a sauce I wouldn't risk eating.

There is one sauce among the mother sauces where the Italians do it better - the tomato sauce. Instead of brown roux and tomato, just olive oil and tomato plus herbs.

Nouvelle cuisine has a lot to answer for; new ≠ better.

Je suis non desolete!

Where is the gravy?

So why do they treat tomato special? why not write that section as "Fruit/Vegetable based"? i say that because sauces could be made that same way as tomato sauces with any fruit or vegetable. You can use Peppers as a base, you can use berries or fruits like apples, you could even use something like carrots if you wanted. historically, most meat was gamey and thus sauces that help that gamey taste were more typical, so fruit sauces were common on meat. this is less common today only because of a trend towards rich tasting sauces with fatty meat and less gamey flavors. I think Chile based sauces are the most incredible category, also the most unique stand alone seeming. If i could choose one sauce for the rest of my life, it would be either a Enchilada or a Mole. Damn now I'm starving.

is he dyeing his hair from white to medium gray color?

I'm just here to hear his sexy french accent

Not a fan of flour or roux in sauces; Even in English dishes I leave it out...

MAYONNAISE IS A SAUCE

The Course is the Course of course of course, unless it's spread on a corpse of horse...

Srsly saucy

SABOTAGE!!!

Pfffft!

ridicolous lol

I still make all French sauces as Escoffier/Montagne made them. I am more interested in making traditional and authentic good tastes, rather than making a new recipes.

🦝 MERCI BUCKETTS.

Thanks!