A Handy Guide to French Sauces

Filet with French Sauce

"fillet" by stu_spivack

When it comes to French cuisine, the most important aspect to master is the sauce. Famed French chefs will tell you that the sauce is what matters the most in French cuisine. It’s a belief that’s been passed down since Marie-Antoine Carême established what he felt were the four major sauces used in French cooking back in the beginning of the 19th century.

French Bechamel Sauce

 "The Feve Brunch - Croque Monsieur Strata" by Edsel Little

Auguste Escoffier contributed to the sauce roster in the early 20th century and now, if you head to culinary school and attempt to try your hand at French cookery, you’ll find 5 major French sauces that are considered the building blocks of French cuisine: Béchamel, Espagnole, Hollandaise, Tomato, and Velouté. From these sauces, the other famed French sauces can easily be composed.

However, not everyone has the time to cook award-winning French cuisine every night. Or wants to, for that matter. A brilliant time-saving yet tasty solution is to look for sauces by Bénédicta, which has been making sauces since 1961 and is now one of the most popular sauce companies in France.

Filet with Bearnaise Sauce

"Chateau Briand" by Salim Fadhley

Bearnaise sauce is traditionally made with butter and egg yolks. It incorporates wine, vinegar, shallots, and estragon. It’s a rich and creamy sauce that is an absolute delight on meat or fish.

Sweet potato fries with French Aioli

"Süßkartoffel Pommes mit Tomaten Mayonnaise" by Stephanie Kraus

Bénédicta also makes an Aioli Garlic sauce. If you love garlic, this is a great addition to just about anything. You can use it in so many ways though adding it to any fish dish brings out the pure and simple flavors of the fish without pummeling it with garlic. Another brilliant way to use it is to put it on crab cakes.

 French bourguignonne sauce

Bourguigonne sauce, also known as burgundy sauce, is very delicate. This is where that main tomato sauce of French cookery comes in. Preparing that expertly is how you render this lovely sauce. Marry it with burgundy wine and it is ideal for fondues with meat. It adds that perfect touch of class.

French Steak au Poivre

"filet mignon au poivre" by jeffreyw

Peppercorn sauce, or Poivre, is more of a versatile sauce choice. Egg yolks and Dijon mustard are among the other ingredients that help bring out the strong and refined flavor of the freshly ground peppercorn. It’s a wonderful sauce to have handy because it happens to go equally well with white and red meats.

If you want to make French cooking happen in your kitchen but aren’t up for learning how to become a master of French sauces just yet, stock up on Bénédicta’s sauces to bring that French flair home with you for dinner every night.


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