Calling All Serious Cooks!
The 5 "Mother" Sauces:
Sauce Béchamel, milk-based sauce, thickened with a white roux.
Sauce Espagnole, a fortified brown veal stock sauce.
Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
Sauce Tomate, tomato-based
We're going to make some and taste all of them.
Then we'll explore some of the ways to make the "small" or "daughter" sauces from each of them.
For intermediate level cooks
Chris Crawford, Culinary Instructor
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