My first real step into French cuisine began at the 360 Revolving Restaurant, at the CN Tower in Toronto, when I took on the role of saucier. This was my introduction to the art of sauces, and it changed the way I thought about food forever. I learned that sauces are the foundation of great cooking.

For those who love cooking at home and want to elevate their meals, understanding sauces is a game-changer. They’re not just for professional kitchens—they’re tools for anyone.

A good sauce has the power to elevate a dish from ordinary to extraordinary. It ties flavors together, adds depth, and brings balance to every bite. A great sauce doesn’t overshadow the dish but instead amplifies the best parts of every ingredient.

You can’t rush a good sauce. It takes time, patience, and, more importantly, a deep understanding of flavor and how it develops. Each sauce I learned was a lesson in humility, teaching me to value simplicity and complexity in equal measure.

Sauces are more than "sides", they’re the soul of the dish. Helping as saucier, I came to understand the incredible power of these liquid golds very early in my career. I remember tasting a peppercorn jus on its own—it was so good I could have dipped bread into it and loved it. But when paired with the right meat and sides, its purpose became clear. It wasn’t just a sauce anymore. 

A great sauce can truly change the way you experience even the simplest of dishes.

So, what is a good sauce? And where do you start in the world of sauces?

French cuisine provides a clear starting point: the five mother sauces. These are the building blocks for countless variations and are essential to understanding the art of sauce-making.

Béchamel
A creamy, milk-based sauce thickened with a roux (butter and flour). It’s the base for dishes like lasagna.

Velouté
A light and silky sauce made with stock (typically chicken, veal, or fish) and roux. Velouté is versatile and serves as the foundation for many poultry or seafood sauces and even soups.

Espagnole (Brown Sauce)
Made with a rich brown stock, tomato paste, and roux, is often reduced further into demi-glace. It pairs perfectly with roasted or grilled meats. 

Hollandaise
A delicate emulsion of egg yolks, butter, and lemon juice or vinegar. Hollandaise is most famously used in eggs Benedict but also enhances vegetables like asparagus and fish.

Tomato Sauce
A simple yet flavorful sauce made from tomatoes, aromatics, and herbs. It’s a cornerstone of Mediterranean cuisine and the base for pasta sauces, ratatouille, and more.

You can create dozens of secondary sauces from these bases. For example, a béchamel becomes a Mornay with cheese, and a hollandaise becomes a Béarnaise with the addition of tarragon and shallots.

For someone living across the ocean, in rural Alberta, you may feel disconnected from the tradition and culture behind these fancy sauces. But that couldn’t be further from the truth. Sauces aren’t about geography—they’re about nurturing meals.

Once you experiment with even the simplest sauce, you’ll see how these classics can easily become a part of your kitchen. They’re not just for fine dining.

Most great sauces start with a well-made stock.

Stocks are the backbone of French cuisine, providing the depth and structure that allow sauces to shine.

A good stock is more than just liquid; it’s a concentrated essence of flavor, extracted from simmering bones, vegetables, and aromatics over time. Understanding stocks is the next step in mastering sauces, as they bring a richness and complexity to dishes that no shortcut can replicate. 

A chicken stock might be the base for a velouté, a seafood stock for a bisque, or a rich brown stock for an espagnole. Each stock brings its own unique character, influencing the sauce and, ultimately, the entire dish.

More than technique, stocks embody the idea of cooking with care. They take time and patience—simmering slowly to develop flavor—but they reward that effort by becoming the foundation of something extraordinary. 

In French cuisine, a stock is not just an ingredient; much like a sauce is the soul of a dish, the stock is the soul of the sauce.

How Modern Sauces Evolve from the Classics

The five French mother sauces serve as the foundation for countless modern variations, demonstrating their timelessness and adaptability. These sauces aren’t just recipes—they’re frameworks that can be adjusted and expanded to suit contemporary tastes, ingredients, and techniques. 

Modern Takes on Espagnole 

While traditionally used as a base for demi-glace, it can also serve as the starting point for sauces that incorporate bold flavors and contemporary twists.

Bordelaise Sauce: Made by adding red wine, shallots, thyme, and bay leaves to espagnole - perfect for steak or grilled meats.

Chasseur Sauce (Hunter’s Sauce): Made with mushrooms, white wine, shallots, and herbs - perfect for roasted chicken or game meats.

Whiskey Reduction Sauce: Made with whiskey, cream, and black pepper - excellent for beef tenderloin or pork.

Cognac or brandy can be added to espagnole or its derivative, demi-glace, to create refined and luxurious sauces.

Modern Takes on Velouté

Velouté, made with a light stock and roux, is subtle and adaptable also

Suprême Sauce: Made by adding heavy cream and butter - pairs beautifully with chicken.

Normande Sauce: Made with fish stock, cream, and a touch of cider or white wine - often paired with poached seafood.

Velouté Soup Variations: For example, a mushroom velouté soup combines the sauce with mushroom purée and cream. Transforms a traditional cream of mushroom soup into something luxurious.

Modern Takes on Bechamel

While traditionally used in gratins and lasagnas, it can be transformed into rich, flavorful sauces with just a few additions.

Mornay Sauce: Béchamel with grated cheese, such as Gruyère - takes macaroni & cheese to a whole new level.

Cognac Infused Bechamel: Cognac or brandy is stirred into béchamel during the final steps - perfect for pot pies or cassaroles.

Garlic & Mushroom: Sauteed garlic and chopped mushrooms are folded into the bechamel - perfect for grilled pork or chicken.

Bringing Sauces to Your Kitchen

You don’t need to be a professional chef to bring the magic of sauces into your everyday meals. Here are some practical pairing ideas.

Roasted Chicken: Pair with a quick velouté enriched with cream for a comforting meal.

Pasta Night: Toss béchamel with cheese and pasta for an easy mac and cheese.

Grilled Steak: Add fresh peppercorn to demi-glace and finish it with fresh herbs and butter for a quick peppercorn sauce.

Steamed Vegetables: Make a hollandaise or beurre blanc and serve it over asparagus or broccoli for a simple, elegant side.

I love sharing 

One of the most valuable lessons I’ve learned from working in kitchens like the CN Tower and beyond is that knowledge isn’t proprietary. Food is meant to be shared—whether it’s a recipe, a technique, or simply the joy of experiencing something delicious together.

I deeply love sauces—not just making them, but sharing the stories behind them. At Gems Café & Bistro, I’m always happy to chat with guests about the sauces we create, how they’re made, and how you can use them to elevate your own cooking.

Feel free to stop by Gems Café & Bistro for a meal and a conversation.