Got a new book today.

“Classical and contemporary Sauce Making”
by James Peterson

I look forward to trying out some new sauces to up my cooking game.

I want to start experimenting with the french mother sauces.


The 5 French Mother Sauces

1. Béchamel (White Roux + Milk + Salt, Pepper, Nutmeg)

2. Velouté (White Roux + White Sauce)

3. Espagnole (Brown Sauces)

4. Sauce Tomate

5. Hollandaise