Master the French mother sauces and discover the essential building blocks of classic French cooking. 

From creamy Béchamel and peppercorn sauce to buttery Hollandaise, these timeless recipes form the foundation of countless dishes. While they may seem intimidating, each sauce can be made at home with simple ingredients and the right technique. Learn how to make these classic French mother sauces with step-by-step guidance to elevate everything from vegetables and meat to seafood, and eggs. 

Green peppercorn sauce with roast beef 

Serves 6-8 

Ingredients 

For the roast beef: 

2kg beef topside 

6 Tbsp olive oil 

Salt and milled pepper 

2 packets (1.2 kg) pre-cut roasting vegetables 

For the peppercorn sauce: 

3 Tbsp green peppercorns 

2 cups cream 

¼ cup milk 

1Tbsp cornflour 

Method: 

1. Preheat oven to 200°C. 
2. Rub beef with half the olive oil and season well with salt and pepper. 
3. Add roasting vegetables to a tray and toss with the remaining olive oil. 
4. Place beet on top of the vegetables and roast for 1 hour. 
5. For the peppercorn sauce, place a pan over medium-high heat. 
6. Add peppercorns and stir to toast for 1-2 minutes. 
7. Pour in cream and bring to a boil. Once bubbling, reduce heat to a gentle simmer and cook for 12-15 minutes.  
8. Whisk milk and cornflour together, then add to the sauce and whist thoroughly until thickened (2-3 Minutes). Season and set aside.  
9. Remove beef from the oven and rest for 15 minutes. 
10. Slice beef and serve topped with green peppercorn sauce and the roasted vegetables. 

 Herbed hollandaise sauce with grilled fish fillets 

 Serves 4 

Ingredients 

For the hollandaise sauce: 

2 black peppercorns  

3 Tbsp white wine vinegar 

1 Tbsp water 

2 egg yolks 

½ cup (125g) chilled butter, cubed 

1-3 tsp lemon juice 

Salt and milled pepper 

For the fish: 

10g each parsley, basil, dill and chives 

¼ cup olive oil 

2 cloves garlic, sliced 

4 white fish fillets 

3 cups cooked garden peas 

10g mint, finely chopped 

Method: 

1. Place peppercorn, vinegar and water in a pot over medium-high heat. 
2. Bring to a simmer and cook until reduced by half, about 1-2 minutes. Set aside to cool slightly.  
3. Arrange a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the glass bowl.  
4. Add egg yolks and cooled vinegar mixture to the glass bowl and whisk constantly until slightly thickened (3-5 minutes). 
5. Add butter to the bowl one cube at a time, allowing it to melt and incorporate while whisking before adding the next cube (reduce the heat if the water underneath the glass begins to spatter).  
6. Add lemon juice to taste and season. Remove from heat.
7. Finely chop herbs to make ¼ cup, then stir through the hollandaise. 
8. Add half of the oil to a large pan over medium, add garlic.  
9. Fry fish fillets in garlic and oil for 3-4 minutes a side, or until cooked through. Season. 
10. Coarsely mash peas with remaining olive oil and mint. 
11. Gently reheat hollandaise in the glass bowl. 
12. Serve fish with minty peas, lemon wedges and a generous dollop of herbed hollandaise.  

Classic béchamel with baked cauliflower   

Serves 4 

Ingredients 

For the béchamel: 

2 ½ cups milk 

4 peppercorns 

2 bay leaves 

2 cloves 

½ onion, sliced 

¼ cup (60g) butter 

½ cup (75g) flour 

Salt and milled pepper 

1 cup (125g) grated, aged cheddar 

3 medium cauliflower heads 

1/3 cup olive oil 

2 tsp Dijon mustard 

2 crushed garlic cloves 

½ cup chopped crispy bacon 

10g chives, finely sliced 

Method 

1. Heat together milk, peppercorns, bay leaves, cloves and onion in a pot until steaming but not boiling.  
2. Remove from the heat and leave to infuse for 10 minutes. Pour contents through a sieve, reserving the infused milk.  
3. Melt butter in a clean pot until sizzling, then reduce the heat.  
4. Immediately add flour and stir with a wooden spoon over low heat for a minute (the hot butter will cook the flour, creating a thick paste).  
5. Swap the wooden spoon for a whisk, the gradually add the warm milk mixture in ½ cup batches, whisking until each addition of milk has been incorporated into the thickened mixture to form a smooth sauce.  
6. While whisking, bring the sauce to a low bubble. This will cook it properly, removing any floury taste.  
7. Remove from the heat and halve, saving the one for another use. 
8. Add cheese to remaining half of the sauce and stir to melt.  
9. Preheat oven to 220º. 
10. Quarter each cauliflower and place on a baking tray. 
11. Whisking together olive oil, mustard and garlic cloves, season, then liberally brush mixture over cauliflower.  
12. Bake for 35-45 minutes or until tender.  
13. Remove cauliflower from over, turn on the grill setting.  
14. Spoon cheese sauce over cauliflower and grill for another 5-7 minutes until golden.  
15. Sprinkle with bacon bits and a handful of chives.  

Recipes: Jana van Sittert 

Photography: Fresh Living Magazine 

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