Welcome to Chef John Folse's "Classic Sauce Recipes" section.

Our new classic sauce line provides the building blocks for innumerable sauce preparations. These ready-to-use products yield authentic flavor without the trial and error associated with old-world preparation techniques.

Note: Chef John Folse's Classic Sauces are available for purchase from our company store.

Here are some recipes that utilize our classic sauces

Chef John Folse Au Gratin Sauce Recipes
Smooth, silky and oh so cheesy. This sauce can turn ho-hum into hooray in an instant.

Chef John Folse Béchamel Sauce Recipes
While classically this sauce was made by adding cream to a thicker version of a velouté, today it is made by thickening milk with a white roux. The richness and roundness of flavor in this product is a great starting point for any cream sauce.

Chef John Folse Chicken Velouté Recipes
A classic velouté, which translates from French as “velvety, soft and smooth to the palate,” is prepared by thickening a rich stock with a blond roux.

Chef John Folse Hollandaise Sauce Recipes
Hollandaise sauce is prepared by emulsifying melted butter and lemon juice with partially cooked egg yolks. The predominant flavor and aroma is that of butter. The egg yolks contribute flavor while the acidic ingredients provide a balanced taste. This sauce freezes well and won't separate under high heat.

Chef John Folse Veal Demi-Glace Recipes
A true fully prepared demi-glace? Yes!! This rich veal stock twice reduced becomes the mother sauce for most classical brown sauces. One taste and there is no doubt that this sauce is authentic.