French Mother Sauces

- Béchamel - A white sauce that is often used as a base for many cheese sauces.

- Espagnole - A brown sauce that works as a base for many sauces, such as demi-glace.

- Hollandaise - An emulsion of melted butter with egg yolk and lemon juice.

- Velouté - A white sauce that has wide number of derivative sauces, such as white wine sauce.

- Sauce Tomate - A tomato sauce, that can be combined with a variety of ingredients to make condiments such as ketchup and hot sauce.

Instructions