I work in ...


Your content is being adapted
based on your type of business.

We’re not going to lie. Making sauces is a long and tedious process; they need to be flavourful and concentrated yet not overpowering, all while balancing a very precise consistency and temperature. Otherwise, they’re probably no good and should be headed straight to the bin. However, the beauty of creating sauces also lies in the process. There are an endless number of sauces you can create and discover on your own. All you need is some imagination.

Here’s a rundown on what actually goes into making a sauce, and how to create new ones by layering it with different flavours.


The main component of a sauce is its liquid base. This is usually some type of stock, dairy product (milk, cream or butter) or tomatoes mashed up into a liquid consistency.

Thickening agent

The thickening agent helps to increase the viscosity of the liquid without changing the main flavour profile too much. There are various types of thickening agents such as roux (clarified butter and flour), starches and a liaison. Starches such as cornstarch and arrowroot are commonly used, while a liaison is a mixture of egg yolks and cream that thickens the sauce while giving it a rich mouthfeel.

Seasoning and flavours

The combination of the liquid and its thickening agent will give you a leading sauce. Once you have that, it’s time to layer with flavour. The addition of herbs, spices, essences and liquor produce secondary sauces, and this is where you can get creative

Evolving classical sauces

Below are some of the famous Mother Sauces, and how you can evolve them by adding various flavour profiles and ingredients.


Turn it into cheese sauce: add cheddar cheese, dry mustard, Worcestershire sauce and season with cayenne pepper.

Espangole or brown sauce

Turn it into mushroom sauce: add sliced fresh mushrooms, minced shallots, sherry, lemon juice and butter.


Turn it into herb white wine sauce: add white wine, cream, butter, fresh herbs, season and lemon juice.


Turn it into Béarnaise sauce: add finely chopped tarragon, wine vinegar, lemon juice and cayenne pepper.

Continue watching video?

Create account

Here's what you get

  • A chance to join our free sampling promotions
  • New dish ideas from our chefs
  • The latest trends and training modules