French Sauces Worth Having in Your Arsenal.

Sauces are an art form in French cuisine. For me, a good homemade sauce can transform everything. Like a seasoning, it transforms a dish, giving it depth, character, and sometimes a whole new personality. And yet we rarely talk about it. The art of making a sauce from scratch, with simple, quality ingredients, is, in my opinion, one of the most underrated culinary creations.

You can make the healthiest and simplest dishes: steamed vegetables, fish simmered in a gentle mode, white meat simmered in a slow cooker, soft-boiled eggs. On their own, they may seem quite simple. But with a beautiful, well-made sauce, whether it’s a velvety Béarnaise, a vibrant Hollandaise (yes, it’s French, despite the name!), or a simple homemade mayonnaise, everything suddenly changes. These simple ingredients become something you look forward to.

I remember the first time I realized this was when my mom made poached white fish with her signature mayo. I loved it, not so much because of the fish, but because of the pleasure of dipping a warm baguette into the sauce… Incidentally, it’s a simple trick that will help kids enjoy foods they would otherwise avoid ;).

So instead of listing every French sauce ever invented (we would be stuck here for days), I decided to share something more personal: the sauces I return to again and again. My favorites. The ones that bring a dish to life. For each, you will find a recipe along with the ingredients or simple dishes they go well with. If you ever wanted to know my secret sauce… this is for you ;).

1. Béchamel

This is, without a doubt, the sauce I make most often. It is incredibly healthy, as it goes well with many dishes: classic gratin dauphinois, ham sandwich, savoury ham crepes, croque monsieur, moussaka, puff pastry tarts, coquille Saint-Jacques… and of course lasagne (where I often mix béchamel with tomato sauce) or any vegetable gratin. I love using it to make roasted vegetables – it’s a delicious way to enjoy vegetables in a slightly more sophisticated (and irresistible) way.

It is also one of the easiest sauces to make: melt 40g (3 tbsp) butter in a saucepan. Add 40g (1/3 cup) flour at once and whisk over low heat until you have a roux blanc. Remove from heat and gradually pour in 500ml (2 cups + 1 tbsp) of semi-skimmed milk, stirring constantly to avoid lumps. Season with salt and return to low heat, stirring until the sauce thickens. Add freshly grated nutmeg, a pinch of salt and a pinch of black pepper.

2. Mayonnaise

There’s nothing better than a good homemade mayonnaise. The recipe is simple, but getting the consistency right can be tricky at first. I’ve had trouble in the past, mostly due to not having the right equipment. The best way to guarantee success is to use an immersion blender, which makes the process much easier and more reliable.

Here’s how I do it: In a small bowl, mix together one egg yolk, one teaspoon of vinegar, one teaspoon of Dijon mustard, a pinch of salt and some freshly ground black pepper. Then very slowly begin adding 150 ml (2/3 cup) of oil (grape seed or sunflower oil works best), whisking vigorously. Continue whisking until the mayonnaise thickens to a thick, creamy consistency.

3. Hollandaise sauce

This sauce is incredibly tasty and is a great accompaniment to fish, drizzled over poached eggs (like Eggs Benedict) or drizzled over green asparagus. Despite its name, Hollandaise is a truly French invention. Legend has it that the sauce was created during the reign of Louis XIV, around the time of the Franco-Dutch War (1672–1678), hence its name. It’s an easy-to-make sauce made from an emulsion of egg yolks, butter and lemon juice. Add some orange zest and juice and you have Maltese sauce, a citrusy twist that’s equally divine.

Here’s how I make it: Juice half a lemon and set aside. Cut 14 tablespoons (just under 1 cup / 200 g) unsalted butter into small cubes. In a heatproof bowl, whisk 3 egg yolks with 2 tablespoons cold water. Place over a bain-marie and whisk until pale, fluffy and slightly thickened. Gradually add the butter, a few cubes at a time, whisking well after each addition to emulsify. Once smooth and silky, season with salt and pepper, then stir in the lemon juice just before serving.

4. Béarnaise Sauce

I love this sauce! It’s equally delicious with grilled meats, fish or seasonal vegetables. A close relative of hollandaise sauce, béarnaise adds a touch of aromatic complexity thanks to shallots and fresh tarragon. It’s a little more complicated to make, but well worth the few extra steps.

Here’s how I make it: Peel and finely chop 2 shallots. Wash about a quarter of a bunch of fresh tarragon and chop the leaves, reserving the stalks. In a small saucepan, combine the chopped shallot, tarragon stalks, 2 pinches ground black pepper and 2 tablespoons + 2 teaspoons (40 ml) white wine vinegar. Allow the mixture to simmer gently until almost dry. Remove from the heat, then stir in 2 egg yolks, 1 tablespoon cold water and a pinch of fleur de sel. Return to a low heat and whisk until the mixture begins to stretch. Remove from the heat, gradually whisking in 6 tablespoons (90 g) melted butter. Finish by stirring in the chopped tarragon leaves.

5. Vinaigrette

I make this dressing almost every time I make a green salad or a cold vegetable dish. It’s quick, versatile, and endlessly customizable: lemon juice, apple cider vinegar, balsamic vinegar, shallots, garlic… the variations are endless.

Here’s my favorite: Pour 2 tablespoons of balsamic vinegar into a small bowl. Add a pinch of salt and gently stir until dissolved. Whisk in 1 teaspoon of Dijon mustard. Then slowly add 6 tablespoons of extra virgin olive oil (ideally organic, cold-pressed), whisking until emulsified. Finish the dressing by adding a small clove of garlic, very finely chopped (or a small pinch if using pre-minced).

6. Sauce Marchand de Vin (Red Wine Sauce)

This shallot and red wine sauce is one of my favourite sauces for red meat: it’s delicious, flavourful and surprisingly easy to make.

Here’s how I make it: Peel and finely chop 3 shallots. Rinse, dry and chop 1/4 bunch of parsley. Melt 2 tsp (10g) unsalted butter in a saucepan and lightly fry the shallots. Deglaze with 1/3 cup + 1 tbsp (100ml) red wine and reduce by about 1/4. Remove from heat and stir in 1 1/2 tbsp (20g) softened butter. Season with salt and freshly ground pepper, then add the juice of half a lemon. Finish with a vinaigrette of chopped parsley. Stir to combine and set aside until serving.

7. Beurre Blanc

I always find this sauce incredibly elegant :). It’s a signature sauce of the Loire region (Nantes to be exact) and works wonderfully with delicate white fish, scallops, and even just braised vegetables. It’s made with a mixture of white wine and vinegar infused with shallots and then emulsified with butter, making it both savory and velvety.

Here’s how I make it: Peel and finely chop 3 shallots. Pour 2 tablespoons of white vinegar into a small saucepan, add the shallots, and bring to a gentle simmer. Let the mixture reduce until almost dry. Deglaze with 1/3 cup + 1 tablespoon (about 1/2 cup or 100 ml) of dry white wine and reduce again. Cut 14 tablespoons (200 g) of unsalted butter into cubes (butter at room temperature works best). Begin beating in half the butter, a few pieces at a time, until the sauce begins to emulsify. Then add the remaining butter, continuing to beat until smooth and creamy. Season with a pinch of salt and serve warm.

8. Tartare Sauce

Bright, rich and herbaceous, this sauce adds a fresh twist to cold fish, seafood, stewed vegetables or even boiled eggs. More sophisticated than the rich mayonnaise-based versions often found abroad, it’s smooth, rich in texture and deeply rooted in French culinary traditions. I love how the combination of fresh herbs, capers and pickles creates a sense of both rustic and sophisticated sophistication.

Here’s how I do it: Wash and dry a small handful (about 1/4 bunch) of parsley, chervil, and chives, and 5 fresh tarragon leaves. Remove the stems from the parsley and chervil, then finely chop all the herbs. Wash 2 teaspoons of capers with salt, and gently crush half of them. Finely chop 2 gherkins and 2 spring onions (white and green parts). In a mortar, combine 1 hard-boiled egg yolk, 1 teaspoon Dijon mustard, and a pinch of fine sea salt. Add the whole capers and crush with a pestle to form a thick paste. Begin adding 1 1/4 cups (300 ml) of olive oil in a thin stream, whisking constantly in one direction with the pestle, until you have an emulsion very similar to mayonnaise. When the sauce has thickened, carefully stir in the chopped gherkins, chopped capers, green onions and fresh herbs.

9. Classic French Tomato Sauce

We French are never one to do everything like everyone else :). It’s in our nature to do things our own way, reimagining even the most classic recipes. So here’s my French take on tomato sauce, deeply inspired by Provençal cuisine. Think slow-cooked, flavorful ingredients, delicate herbs, and a rounder, softer texture. You can use this sauce to coat a simple bowl of pasta, gently pour it under a poached egg, nestle it into the well of a roasted zucchini, or even top a lasagne (mixed with my béchamel sauce, of course).

Here’s how I do it: finely chop 1 yellow onion and 1 clove of garlic, then lightly sauté them in 2 tablespoons of olive oil over medium-low heat until soft and translucent. Add 1 can (400 g) of crushed tomatoes, a bay leaf, a small sprig of thyme, 1 teaspoon of Provencal herbs and a little sea salt. Simmer uncovered over low heat for 30-40 minutes, stirring occasionally, until the sauce has thickened slightly. Remove the bay leaf and thyme sprig. You can leave the texture slightly coarse or puree it in a blender for a smoother consistency.

10. Sauce Forestier

You may not find this sauce in the great French culinary tomes or on the menus of fine restaurants, but you will most likely see it on the board of a small Parisian bistro :). It is often served with chicken or turkey escalope, steak, boiled potatoes, green beans or even pasta. This is the sauce I most often turn to in the colder months. Rich, savoury and very warming, I highly recommend it.

Here’s how I make it: finely chop 1 shallot and slice 150g (about 1¾ to 2 cups chopped) mushrooms – champignons de Paris or chanterelles work well. Melt 1 tablespoon butter in a saucepan, then fry the shallots and mushrooms together until golden and soft. Remove the mushrooms from the pan and set aside. In the same pan, pour 1/3 cup (80 ml) hot water and dissolve 1 chicken stock cube in it. Allow it to reduce slightly. Then add 1 cup (240 ml) double cream and stir in 2 teaspoons chicken or veal stock concentrate diluted with a little warm water. Return the mushrooms to the pan and simmer over low heat, stirring frequently, until the sauce thickens to your liking. Finish with a pinch of freshly ground black pepper and serve warm. Enjoy!