In French cuisine, the five mother sauces— béchamel, velouté, espagnole, hollandaise, and tomato—have long reigned supreme. These time-honored preparations lay the foundation for countless iconic dishes, from velvety gratins to rich beef bourguignon. However, as the culinary world continues to evolve and embrace global flavors and modern techniques, it begs the question: Are these labor-intensive, traditional sauces still practical for today’s fast-paced kitchens? Do we still have the time—or the energy—to make these tedious sauces from scratch? Or have we adapted to a new repertoire of flavor-packed condiments and finishing sauces that better suit the realities of modern cuisine.
While the mother sauces will always hold a place of honor, their core techniques— thickening, binding, and layering flavors— can be adapted to craft a new generation of sauces that reflect our contemporary, globally inspired palates. This holiday season, seize the opportunity to explore a world of unique sauces that push flavor boundaries and make your kitchen more efficient. Elevate dishes with vibrant chutneys bursting with fruits, vinegars, and spices, from tangy-sweet mango chutney perfect for roasted meats and holiday cheese plates to rich, nutty romesco or pipián ideal for roasted vegetables or earthy mushroom dishes. Experiment with East Asian staples like gochujang or sambal to infuse holiday meals with fermented umami and heat. Playfully blend global inspirations—think cranberry-pomegranate gastrique to brighten duck or curried pumpkin seed sauce to revitalize winter squash. With an open mind for bold flavors, the holidays are an ideal time to impress guests with sauces that defy tradition and adapt the core techniques of classic mother sauces to our contemporary, globally inspired palates.
Sauces that Scream Innovation
Don’t limit condiments to their traditional uses. When you get creative, these humble staples can become flavorful building blocks for standout signature sauces. Use these application ideas and quick tips to create sauces that leave a lasting impression.
Slay with Salsas
Showcase fruit salsas like pomegranate or cranberry on elegant, yet approachable appetizers like crostini, lettuce wraps, and polenta rounds.
Highlight roasted tomatillo salsa in stuffed mushrooms, quesadillas, or chorizo-stuffed peppers.
Bring salads to life by tossing in intriguing salsas, like persimmon salsa, that complement the greens and create a vibrant, flavorful holiday salad.
Mojo on the Menu
Marinate grilled chicken or fish in zesty mojo for a burst of citrusy brightness.
Achieve melt-in-your-mouth perfection by braising beef or pork ribs in a rich mojo sauce.
For bright, full-flavored sides, try roasting potatoes or root vegetables after tossing them in an herbaceous green mojo.
Empower diners to customize their experience and explore bold Caribbean flavors by drizzling mojo over tacos, burritos, or bowls. You can also offer it as an addictive dipping sauce for empanadas or tostones.
The Art of Saucery
Draw inspiration from world cuisines like harissa aioli, yuzu mayo, and chipotle-lime mayo.
Play with textures like nuts, bacon, and velvety vegetable purées.
Infuse herbal vitality with basil aioli, cilantro-lime mayo, and rosemary hollandaise.
Mustard & Mayo Makeovers
- Use mustard’s emulsifying power for creamy vinaigrettes and dressings.
- Infuse mayo with global flavors like sriracha, harissa, yuzu, or miso for instant flair.
- Binding rich textures makes mayo ideal for remoulades and dips.
Amp Up Umami
Finish sauces with a drizzle of truffle or mushroom oil.
Use roasted root vegetables like parsnips or beets for an earthy dimension.
Fold in crispy fried shallots or roasted nuts/seeds for crunch and nuttiness.
Add umami seasonings like nutritional yeast or mushroom powder.
