Sauces 101

Learn basic Mother sauces, and then use this knowledge as a jumping-off point to experiment and create your own sauces. 

Techniques Learned:

• How to put your own spin on a basic Mother sauce.

• How to fix a broken egg yolk sauce.

• How to taste and correct the seasoning.

Sauces to Experiment:

Pan Sauce (depending on the aromatics, deglazing liquid and thickening agent, this one can make a zillion sauces on the fly.)

• Sauce Bechamel (used for Mornay, Cheese Sauce, or a variation can be used as sauce for pot pies, casseroles, etc.)

• Egg Yolk/Butter Sauces (Beurre Blanc, Hollandaise, Sauce Bearnaise)

• Vegetable Purees as a sauce base (gluten free, less calories, healthy)