Behind every unforgettable dish lies a great sauce. From a creamy béchamel in a classic croque monsieur to the luxurious drizzle of béarnaise over grilled steak, sauces are the silent stars of French cuisine — elevating the simplest ingredients into culinary masterpieces.
At Le Cordon Bleu Malaysia, a leading culinary school with a proud French heritage, we teach aspiring chefs and passionate home cooks that mastering a few foundational sauces is one of the most powerful ways to transform their cooking. These sauces don’t just add flavour — they add soul.
Whether you're considering a culinary course in Malaysia or simply looking to improve your kitchen skills, sauce mastery is an essential part of your culinary journey.
Why Sauces Matter in Cooking
A well-executed sauce brings harmony to a plate. It adds moisture, balances flavours, and introduces contrast in texture or temperature. The same grilled chicken breast can feel entirely different when paired with a rich velouté, a tangy tomato sauce, or a buttery hollandaise.
In classical French cuisine, the five “Mother Sauces”, first codified by chef Auguste Escoffier, serve as the base for countless other variations. Learning these mother sauces — and how to build upon them — is essential for any serious cook and forms a core part of the culinary arts diploma course at Le Cordon Bleu.
Let’s explore each one — and how to perfect them.
What it is: A white sauce made with milk thickened by a white roux (equal parts butter and flour).
Used in: Lasagna, gratins, mac and cheese, croque monsieur, moussaka.
Chef tips:
Béchamel is a gateway sauce. Once you master it, you can create derivatives like mornay (béchamel + cheese) or soubise (béchamel + onions).
What it is: A stock-based white sauce thickened with roux.
Used in: Chicken dishes, poached fish, light vegetable preparations.
Chef tips:
What it is: A brown sauce made with brown stock (like veal or beef), browned roux, tomato purée, and mirepoix (onions, carrots, and celery).
Used in: Braises, roasts, and stews. It’s the foundation of demi-glace.
Chef tips:
What it is: A sauce made from tomatoes, aromatics, and sometimes stock.
Used in: Pasta, vegetables, meatballs, seafood, and more.
Chef tips:
Tomato sauce is incredibly adaptable and is a key skill covered early in our diploma in culinary arts to build confidence in both European and fusion flavours.
What they are: Emulsified sauces made with egg yolks and butter.
Used in: Eggs Benedict (hollandaise), grilled steak or vegetables (béarnaise).
Difference: Béarnaise includes a reduction of white wine vinegar, shallots, and tarragon for an herby brightness.
Chef tips:
At Le Cordon Bleu Malaysia, we emphasise the artistry and precision of saucemaking. Here are a few golden rules:
We also teach how to adapt these classics for plant-based diets — using techniques covered in specialised Malaysia chef training programs for modern dietary trends.
In the world of fine cuisine, sauces are more than just an addition — they’re a signature. They reflect a cook’s confidence, timing, and creativity. Whether preparing a rustic family meal or a Michelin-level dégustation, your sauce speaks volumes.
Le Cordon Bleu Malaysia invites you to perfect the art of sauces — and so much more — through our world-renowned culinary course in Malaysia. Whether you're pursuing a diploma in culinary arts, a short course, or a professional plant-based chef training, you'll learn from the very best at a top-ranked culinary institute with deep roots in tradition and innovation.
👉 Discover the secret to making every dish memorable. Enrol in our next intake and take the first step toward sauce mastery and beyond.
For more information, WhatsApp us at 019-305 2586 or email to malaysia@cordonbleu.edu.
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