5 Sauces Every Chef Needs to Know

Every chef, whether a seasoned pro or an enthusiastic home cook, needs a solid foundation of sauces to elevate their dishes. The five classic French mother sauces—béchamel, velouté, espagnole, hollandaise, and sauce tomat—are at the heart of countless recipes. And if you're ready to get creative, why not take these essentials to the next level with a cannabis-infused twist? Not only do you keep things timeless, but you also add a modern, flavorful edge to your culinary repertoire. Here's how to master these must-know staples with infusion magic.

1. Cannabis-Infused Béchamel (White Sauce)

• Traditional Use: Béchamel is a creamy white sauce made from a roux (butter and flour) whisked with milk. It’s the base for cheese sauces, lasagna, gratins, or even croque monsieur sandwiches.
• How to Infuse: Replace the regular butter in your roux with cannabis-infused butter. Stir continuously while cooking to avoid scorched flour and keep the mixture silky smooth.
• Pro Tip: For a deeper flavor profile, add a pinch of freshly grated nutmeg. Want to turn it into a cheese sauce? Stir in shredded cheese of your choice for a decadent cannabis-infused mornay sauce.

2. Cannabis-Infused Velouté

• Traditional Use: Velouté is a light, elegant sauce made with a roux and white stock, such as chicken, fish, or vegetable stock. It’s perfect for poultry, seafood, and light vegetable dishes.
• How to Infuse: Infuse it by substituting cannabis butter for your regular butter in the roux. Whisk in your choice of warm stock slowly to maintain a lump-free, delicate consistency.
• Pro Tip: A splash of dry white wine or a squeeze of lemon juice before serving enhances the brightness and depth of this versatile sauce.

3. Cannabis-Infused Espagnole (Brown Sauce)

• Traditional Use: Espagnole is a rich, robust brown sauce that starts with a roux and builds on brown stock, tomato paste, and aromatics. This is the foundation of sauces like demi-glace, which enhances roasted meats, stews, and hearty dishes.
• How to Infuse: Use cannabis-infused butter in the roux to start your sauce. Simmering the rest of the ingredients together will allow the complex flavors to develop beautifully.
• Pro Tip: For an earthy twist, add a touch of red wine and fresh thyme while the sauce simmers. If you're feeling fancy, use espagnole as a glaze for braised short ribs.

4. Cannabis-Infused Hollandaise

• Traditional Use: Rich, tangy, and buttery, hollandaise is made by emulsifying egg yolks, butter, and lemon juice. It’s the go-to sauce for eggs Benedict, asparagus, or even delicate fish.
• How to Infuse: Replace traditional butter with cannabis-infused clarified butter. Slowly whisk it into the egg yolks over low heat to prevent scrambling and keep the sauce smooth.
• Pro Tip: Serve hollandaise immediately, as it doesn’t reheat well. Want to jazz it up? Add a dash of cayenne or fresh tarragon for extra zest.

5. Cannabis-Infused Sauce Tomat (Tomato Sauce)

• Traditional Use: This hearty, tomato-based sauce typically combines tomatoes, aromatics, and stock. It’s the backbone of Italian pasta sauces, pizza toppings, casseroles, and braised dishes.
• How to Infuse: Add cannabis-infused olive oil to the pot when sautéing your onions and garlic. Cook your tomato sauce low and slow to allow the flavors to deepen and meld.
• Pro Tip: A pinch of sugar balances out the natural acidity of the tomatoes, while fresh basil takes the flavor to new heights. Need a smoky twist? Toss in some smoked paprika.

Get Creative in the Kitchen

These five cannabis-infused mother sauces are not only fun to make but also open the door to countless recipe possibilities. From comforting mac and cheese to showstopping eggs Benedict, they bring versatility, flavor, and a touch of elevation to your kitchen. Whether you’re hosting a dinner party or just experimenting at home, mastering these sauces with a cannabis-infused spin is a delicious way to up your cooking game.

Happy cooking and stay inspired!