What is a Roux?Ī roux is a cooked mixture of equal parts flour and fat.

Traditionally, all of the sauces, besides Hollandaise, are made with a basic roux recipe.

Béarnaise which is a twist on Hollandaise.Cheese sauce, also known as Mornay, which comes from Béchamel.You will know some of those adapted sauces, including:

The term ‘Mother’ is an umbrella phrase to categorize each of the sauces’ spin-offs and adaptations, basically the children born from the five sauce recipes. These sauces are seen as the five bases of classic sauce cookery. Have you heard of the five French Mother Sauces? They are: (I think you will like it.) The Five French Mother Sauces Read on if you are also looking for a keto béchamel sauce. Of course, I am using olive oil in place of the butter, that is typical in most recipes. It is a base for many different sauces and is necessary to master, as you will see white sauce listed in a lot of recipes. Béchamel Sauce with Olive Oil – An Alternativeīéchamel Sauce is simply a fancy name for what most people know as a white sauce.

White cheese roux sauce