French cuisine is world-renowned for its elegance, depth of flavour and masterful use of sauces. French sauces form the foundation of countless iconic dishes and understanding them opens up a world of culinary possibilities.
Here are five classic French sauces and the perfect pairings to bring out their best:
Béarnaise Sauce:
Rich and velvety, béarnaise is a derivative of Hollandaise, made with clarified butter, egg yolks, white wine vinegar, shallots, tarragon and chervil. It has a subtle tang and herbal lift that cuts through fatty meats beautifully.
This sauce is most famously paired with grilled steak - particularly filet mignon or ribeye. It also complements roasted chicken or poached salmon, adding complexity and a gourmet edge to simple proteins.
Béchamel Sauce:
One of the five French ‘mother sauces’, béchamel is a simple yet luxurious white sauce made from butter, flour, and milk. Its creamy texture makes it ideal for layering in lasagne, croque monsieur, or moussaka.
It also forms the base for many gratins and cheesy sauces, such as mornay. Pair béchamel with roasted vegetables like cauliflower or zucchini, or use it to enrich macaroni and cheese for a decadent twist on comfort food.
Velouté Sauce:
Velouté is a smooth, light stock-based sauce thickened with a blond roux. It’s often made with chicken, veal, or fish stock and acts as a base for many derivative sauces. Chicken velouté, for instance, can be finished with cream and mushrooms for a classic supreme sauce.
Photo credit: The Spruce Eats.
Pair velouté with steamed white fish, poached chicken, or even over savoury crêpes for an elegant entrée. Its mild character makes it a versatile canvas for additional flavours like herbs, mustard, or white wine.
Sauce Bordelaise:
Named after the Bordeaux region, sauce Bordelaise is a bold red wine sauce made with shallots, demi-glace and often bone marrow. It's deeply savoury, with notes of wine and herbs, and is the perfect companion for hearty red meats.
Serve Bordelaise with grilled sirloin, lamb chops, or beef tenderloin. It’s also excellent with slow-braised short ribs or duck, enriching each bite with a sophisticated, wine-infused depth.
Sauce Hollandaise:
Silky and buttery with a hint of lemon, Hollandaise is a classic emulsified sauce that’s both luxurious and delicate. Traditionally served with eggs Benedict, it also shines when spooned over steamed asparagus, artichokes, or poached fish like cod or trout.
Hollandaise balances richness with a subtle tang, making it ideal for Spring vegetables and light brunch dishes.
These sauces represent the soul of French cuisine - meticulously prepared, thoughtfully balanced and endlessly versatile. Whether you're preparing an indulgent steak dinner or elevating a simple vegetable side, mastering these sauces unlocks a realm of flavour that transforms any dish into a celebration of French culinary heritage.
