Category Archives: Sauces

Bechamel Sauce (Variation: With Cheese)

In the early 1900s, chef Auguste Escoffier refined the list of French cuisine’s grand sauces in his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He defined the five fundamental “mother sauces” still used today by chefs worldwide: Bechamel; Espagnole; Veloute; Hollandaise; and Tomate. (more…)

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