A collection of classic French sauces including Aurora, Cream, Mornay, Nantua, and Soubise. Each sauce offers a unique flavor profile, perfect for enhancing pasta, seafood, vegetables, or meats.
Ingredients
Aurora Sauce
butter2tbsp
flour2tbsp
milk1cup
tomato purée2tbsp
Salt and pepper to taste
Cream Sauce
- butter2tbsp
- flour2tbsp
- milk1cup
heavy cream1/4cup
Salt to taste
Mornay Sauce
- butter2tbsp
- flour2tbsp
- milk1cup
grated Gruyère or Parmesan cheese1/2cup- Nutmeg and pepper to taste
Nantua Sauce
- butter2tbsp
- flour2tbsp
- fish or shellfish stock1cup
- chopped shrimp or crayfish1/4cup
cream2tbsp- Salt to taste
Soubise Sauce
- butter2tbsp
- flour2tbsp
minced onion1/2cup- milk1cup
- Salt and white pepper to taste
Nutrition (per serving)
Calories
705.0kcal (35.25%)
Protein
19.5g (39%)
Carbs
33.0g (12%)
Sugars
12.0g (24%)
Healthy Fat
17.3g
Unhealthy Fat
38.0g
% Daily Value based on a 2000 calorie diet
How to make White Sauce Variations
Aurora Sauce
- Step 1
Melt the butter in a saucepan over medium heat.
- Step 2
Stir in the flour and cook for about a minute.
- Step 3
Gradually whisk in the milk until smooth.
- Step 4
Add the tomato purée and continue to cook until the sauce thickens.
- Step 5
Season with salt and pepper.
Cream Sauce
- Step 1
Melt the butter in a saucepan over medium heat.
- Step 2
Stir in the flour and cook until lightly golden.
- Step 3
Gradually add milk, stirring constantly, until the sauce begins to thicken.
- Step 4
Stir in the heavy cream and season with salt.
Mornay Sauce
- Step 1
Prepare a béchamel by melting butter and incorporating flour over medium heat.
- Step 2
Add milk gradually, whisking to prevent lumps.
- Step 3
Stir in cheese until melted and smooth.
- Step 4
Season with nutmeg and pepper.
Nantua Sauce
- Step 1
Melt the butter, add flour to create a roux.
- Step 2
Gradually add fish stock while whisking.
- Step 3
Stir in shrimp/crayfish, followed by cream.
- Step 4
Season with salt.
Soubise Sauce
- Step 1
Cook onions in butter until soft.
- Step 2
Add flour, stir, then slowly mix in milk.
- Step 3
Simmer till sauce thickens and season.
Nutrition (per serving)
Nutrition (per serving)
Calories
705.0kcal (35.25%)
Protein
19.5g (39%)
Carbs
33.0g (12%)
Sugars
12.0g (24%)
Healthy Fat
17.3g
Unhealthy Fat
38.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a smoother sauce, ensure to whisk continuously while adding the milk.
Adjust seasoning to taste after the sauce has thickened.
Store sauces in an airtight container in the fridge for up to 3-5 days.
Substitute dairy ingredients with vegan alternatives if desired.
FAQS
Can I make these sauces in advance?
Yes, you can prepare these sauces in advance and store them in the fridge for 3-5 days.
Can I freeze these sauces?
While it's possible to freeze these sauces, the texture may change upon thawing.
What dishes pair well with these sauces?
These sauces are perfect for pasta, seafood, vegetables, or meats.
Can I use a different type of cheese in the Mornay sauce?
Yes, you can substitute Gruyère or Parmesan with other cheeses like cheddar.
How can I make these sauces gluten-free?
Use a gluten-free flour blend to replace the regular flour in these recipes.
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North Terrace, Adelaide, South Australia, 5000
Australia