100 Classic French Sauces Recipe
I love this recipe because it transforms humble ingredients like shallots, garlic, and wine into a luscious sauce that elevates any dish to gourmet status, reminding me of a cozy Parisian bistro. The rich, velvety texture from the butter and cream just feels like a warm hug for my taste buds!
The universe of French classic sauces is one that I adore. These sauces can elevate any dish to an exquisite, served-in-a-fancy-restaurant level.
My 100 Revisited collection of French sauces is a got-to repertoire for me. Stocks of veal or chicken, crème fraîche or heavy cream, and a bouquet garni are the basic components of the main sauces in this collection.
Halfway in the sauce-making process, I am in love with the idea that the addition of white wine and tomato paste creates an umami bomb. Nutritionally, these sauces add luxurious mouthfeel (the rich fats) and a big punch of aromatic plant nutrients (the herbs) to the dishes they accompany.
Ingredients
1 liter of veal or chicken stock: Stock made from veal (or chicken) is rich in collagen, which, when simmered, yields depth and a certain unctuousness to the final sauce.
100 g butter: Contributes richness and flavor, and perfects the texture.
50 g all-purpose flour: Thickens the sauce and gives it a smooth consistency.
Two shallots, minced: Contributes a nuanced sweetness and aromatic depth.
1 clove garlic, minced: Bolsters taste with its powerful, umami-laden, savory punch.
120 ml white wine: Adds tang and fruity acidity.
1 bouquet garni: Infuses the sauce with aromatic herbal and complex flavors.
100 ml heavy cream: Contributes richness, creaminess, and a velvety finish.
Ingredient Quantities
- 1 liter veal or chicken stock
- 100 g butter
- 50 g all-purpose flour
- 2 shallots, chopped finely
- 1 clove garlic, minced
- 120 ml white wine
- 1 tablespoon tomato paste
- 1 bouquet garni (parsley, thyme, bay leaf)
- 100 ml heavy cream
- Salt to taste
- Freshly ground black pepper to taste
Instructions
1. Melt 50 g of butter in a large saucepan over medium heat. Add the chopped shallots and minced garlic, and sauté them until they are translucent but not browned, about 2-3 minutes.
2. Combine the saucepan and the all-purpose flour, stirring constantly to make a roux. Allow it to cook for 2-3 minutes, and let it assume a pale golden color.
3. Slowly blend in the white wine, using a wire whisk and the best stirring technique you know to ensure not a single clump of anything forms. Let the mixture reduce a bit—the recipe says 2 minutes, so use that as your guideline.
4. Pour the veal or chicken stock in very slowly, whisking all the while. Bring the mixture to a gentle simmer.
5. In the saucepan, mix in the tomato paste, and add the bouquet garni. Let the sauce simmer very gently, without a lid, for approximately 30-40 minutes. Stir it now and then, and take off any foam or impurities that come to the top.
6. Take the bouquet garni out of the saucepan and throw it away.
7. Incorporate the heavy cream, and let the sauce simmer for another 5-10 minutes until it thickens a bit.
8. Adjust the flavor of the sauce with salt and freshly ground black pepper, using more or less to suit your taste.
9. Finally, whisk in the last of the 50 g of butter. This will make your sauce even richer and give it a glossy finish.
10. Before serving, pass the sauce through a fine sieve to guarantee a smooth texture. Serve it warm with whatever protein you prefer—meat, poultry, or fish. Then sit back and relish your classic French sauce!
Equipment Needed
1. Large saucepan
2. Wooden spoon
3. Wire whisk
4. Fine sieve
5. Sharp knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
FAQ
- What type of stock should be used, and can it be substituted?If 1 liter of veal or chicken stock is unavailable, use a high-quality beef or vegetable stock instead.
- What is a bouquet garni and how is it used?A bouquet garni is a group of herbs tied together (parsley, thyme, bay leaf). It flavors the sauce while it simmers and is taken out just before serving.
- Can this recipe be made without alcohol?Certainly, you can substitute the 120 ml of white wine with an equal amount of stock or water. Be sure to season to taste, as the substitution may alter the final flavor profile of the dish.
- How is the roux prepared in this recipe?A pan should have butter melted in it, then flour should be added and stirred directly and vigorously over medium heat until it is light brown. This is how one forms a roux, one of the classic methods to thicken a sauce.
- What is the role of heavy cream in this sauce?The sauce is enriched with heavy cream, which adds a smooth and velvety texture and balances the acidity.
- How do I store leftover sauce?Keep uneaten food in a sealed container in the fridge for no more than 3 days. Warm it up slowly and tenderly to serve again.
- Is it possible to make this sauce in advance?Absolutely, you can make the sauce up to 2 days in advance and keep it in the fridge. Reheat it slowly over low heat, stirring now and then to keep it from developing any hot spots.
Substitutions and Variations
Veal or chicken stock: For a different flavor profile, use vegetable broth or a mix of water and bouillon cubes.
Margarine or a neutral oil like canola or sunflower oil can be used instead of butter.
Substitute crème fraîche or half-and-half for a lighter option.
Non-alcoholic substitute for white wine: apple cider vinegar or white grape juice.
Shallots: Substitute with red or yellow onions, finely diced.
Pro Tips
1. Ensure a Perfect Roux: When making the roux, keep the heat at medium and stir constantly to avoid any lumps from forming. The mixture should become a pale golden color, indicating it’s cooked enough but not burnt. A well-cooked roux is crucial for a smooth sauce.
2. Whisk Vigorously: When adding the white wine and stock, pour slowly and whisk continuously. This prevents lumps and ensures a smooth integration of the liquids into the roux. A smooth sauce is key to achieving the desired texture and consistency.
3. Flavor Layering: For an enhanced depth of flavor, consider lightly toasting the tomato paste in the saucepan for a minute before adding it to the sauce. This can elevate the umami and complexity of your sauce.
4. Use Fresh Herbs: For the bouquet garni, using fresh parsley, thyme, and a bay leaf will make a noticeable difference in the aroma and flavor of the sauce compared to dried herbs. Tie them together with kitchen twine for easy removal.
5. Final Butter Enrichment: To add an extra layer of richness, dice the final 50 g of butter into small cubes and gradually whisk them in at the end, off the heat. This makes the sauce glossy and enhances its flavor without separating.
100 Classic French Sauces Recipe
My favorite 100 Classic French Sauces Recipe
Equipment Needed:
1. Large saucepan
2. Wooden spoon
3. Wire whisk
4. Fine sieve
5. Sharp knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
Ingredients:
- 1 liter veal or chicken stock
- 100 g butter
- 50 g all-purpose flour
- 2 shallots, chopped finely
- 1 clove garlic, minced
- 120 ml white wine
- 1 tablespoon tomato paste
- 1 bouquet garni (parsley, thyme, bay leaf)
- 100 ml heavy cream
- Salt to taste
- Freshly ground black pepper to taste
Instructions:
1. Melt 50 g of butter in a large saucepan over medium heat. Add the chopped shallots and minced garlic, and sauté them until they are translucent but not browned, about 2-3 minutes.
2. Combine the saucepan and the all-purpose flour, stirring constantly to make a roux. Allow it to cook for 2-3 minutes, and let it assume a pale golden color.
3. Slowly blend in the white wine, using a wire whisk and the best stirring technique you know to ensure not a single clump of anything forms. Let the mixture reduce a bit—the recipe says 2 minutes, so use that as your guideline.
4. Pour the veal or chicken stock in very slowly, whisking all the while. Bring the mixture to a gentle simmer.
5. In the saucepan, mix in the tomato paste, and add the bouquet garni. Let the sauce simmer very gently, without a lid, for approximately 30-40 minutes. Stir it now and then, and take off any foam or impurities that come to the top.
6. Take the bouquet garni out of the saucepan and throw it away.
7. Incorporate the heavy cream, and let the sauce simmer for another 5-10 minutes until it thickens a bit.
8. Adjust the flavor of the sauce with salt and freshly ground black pepper, using more or less to suit your taste.
9. Finally, whisk in the last of the 50 g of butter. This will make your sauce even richer and give it a glossy finish.
10. Before serving, pass the sauce through a fine sieve to guarantee a smooth texture. Serve it warm with whatever protein you prefer—meat, poultry, or fish. Then sit back and relish your classic French sauce!