Tag Archives: mother sauces

Bechamel Sauce (Variation: With Cheese)

by Juliet Posted on June 30, 2014

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…)

Posted in Foodie Recipes, Sauces | Tagged , , , | 1 Comment