Sauces selon Marie Antoine Carême et Jules Gouffé

Since the 19th century, French cuisine has earned its worldwide renown thanks to the subtle art of mother sauces, true pillars of gastronomy. These sauces, developed by the great chefs of the era, serve as the foundation for countless refined culinary creations, giving dishes depth, balance, and flavor.

The Sauces of Marie-Antoine Carême (1833)

An iconic chef of haute cuisine, Marie-Antoine Carême codified the major sauces that remain timeless references:

• Grand sauces (mother sauces): Espagnole, Velouté, Allemande, Béchamel

• Small sauces (derived sauces): Poivrade, Suprême, Tomato, Hollandaise, Mayonnaise

Each of Carême’s mother sauces opens the door to endless derivatives, allowing a simple meat, fish, or vegetable to be transformed into a dish worthy of the grandest banquets.

The Sauces of Jules Gouffé (1867)

With Jules Gouffé, the palette of sauces expanded even further. In his work, he details 12 mother sauces with their variations, offering chefs new possibilities for culinary expression:

• Espagnole (fat and lean)

• Velouté (fat and lean)

• Allemande

• Béchamel (traditional, poultry, and lean)

• Poivrade (brown, white, and lean)

• Marinade

These sauces represent a true gastronomic treasure, combining technique, flavor, and creativity. They allow mastery of classical cuisine foundations while leaving room for individual inspiration.

Culinary invitation: Explore these historic recipes, experiment with their combinations, and discover how each sauce, whether mother or derivative, can transform a simple dish into a masterpiece of flavor.