• Béchamel sauce is probably the simplest of the mother sauces because it

doesn't require making stock. If you have milk, flour, and butter you can make
a very basic béchamel.
Béchamel is made by thickening hot milk with a simple white roux. The sauce
is then flavored with onion, cloves, and nutmeg and simmered until it is
creamy and velvety smooth.
Béchamel can be used as an ingredient in baked pasta recipes like lasagna,
and also in casseroles. But it's also the base for some of the most common
white sauces, cream sauces and cheese-based sauces. Here are some of the
small sauces made from béchamel:
o Cream Sauce
o Mornay Sauce
o Soubise Sauce
o Nantua Sauce
o Cheddar Cheese Sauce
o Mustard Sauce
o Cheesy Sauce
• Velouté sauce is another relatively simple mother sauce, made by thickening
white stock with a roux and then simmering it for a while. While the chicken
velouté, made with chicken stock, is the most common type, there is also
a veal velouté and fish velouté.
Each of the veloutés forms the basis of its own respective secondary mother
sauce. For instance, chicken velouté fortified with cream becomes
the Supreme Sauce. Veal velouté thickened with egg yolks and cream
becomes the Allemande Sauce. And the fish velouté plus white wine and
heavy cream becomes the White Wine Sauce.
Small sauces from velouté can be derived from the velouté directly, or from
each of the three secondary sauces. For example:
o Normandy Sauce
o Bercy Sauce
o Hungarian Sauce
o Mushroom Sauce
o Aurora Sauce
o Poulette Sauce
o Herb Seafood Sauce

• The Espagnole sauce, also sometimes called Brown Sauce, is a slightly more
complex mother sauce. Espagnole is made by thickening brown stock with a
roux. So in that sense, it's similar to a velouté. The difference is that
Espagnole is made with tomato purée and mirepoix for deeper color and
flavor. And, the brown stock itself is made from bones that have first been
roasted to add color and flavor.
Espagnole is traditionally further refined to produce a rich, deeply flavorful
sauce called a demi-glace, which is itself the starting point for making the
various small sauces. A demi-glace consists of a mixture of half Espagnole
and half brown stock, which is then reduced by half.
For a shortcut, you could skip the demi-glace step and make the small sauces
directly from the Espagnole. You'll lose some flavor and body, but you'll save
time. Here are some examples of small sauces made from Espagnole:
o Marchand de Vin Sauce (Red Wine Reduction)
o Robert Sauce
o Charcutière Sauce
o Lyonnaise Sauce
o Chasseur Sauce
o Bercy Sauce
o Mushroom Sauce
 o Madeira Sauce
o Port Wine Sauce

• Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to
a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery
sauce made by slowly whisking clarified butter into warm egg yolks. So the
liquid here is the clarified butter and the thickening agent is the egg yolks.
Hollandaise is an emulsified sauce, and we use clarified butter when making a
Hollandaise because whole butter, which contains water and milk solids, can
break the emulsion. Clarified butter is just pure butterfat, so it helps the
emulsion remain stable.
Hollandaise sauce can be used on its own, and it's particularly delicious on
seafood, vegetables, and eggs. But there are also a number of small sauces
that can be made from Hollandaise:
o Béarnaise Sauce
o Dijon Sauce
o Foyot Sauce
o Choron Sauce
o Maltaise Sauce

• The fifth mother sauce is the classic Tomate sauce. This sauce resembles the
traditional tomato sauce that we might use on pasta and pizza, but it's got
much more flavor and requires a few more steps to make.
First, we render salt pork and then sauté aromatic vegetables. Then we add
tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of
hours. Cooking the sauce in the oven helps heat it evenly and without
scorching.
Traditionally, the tomate sauce was thickened with roux, and some chefs still
prepare it this way. But the tomatoes themselves are enough to thicken the
sauce. Here are a few small sauces made from the classic tomate sauce:

• Spanish Sauce
• Creole Sauce
• Portuguese Sauce
• Provençale Sauce
 LASAGNA
Béchamel sauce

Prep:
1 hr
Cook:
45 mins
Total:
1 hr 45 mins
Servings:
8
Yield:
8 servings

Ingredients
1 (16 ounce) package lasagna noodles
½ pound ground pork
½ pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
½ teaspoon dried oregano
½ cup minced onion
⅛ teaspoon white sugar
1 ½ teaspoons dried basil
1 ½ teaspoons salt
1 pound small curd cottage cheese
3 eggs
¾ cup grated Parmesan cheese
2 teaspoons salt
¼ teaspoon ground black pepper
1 pound shredded mozzarella cheese

Directions
Instructions Checklist
 Step 1
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted
water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain
and set aside.
Step 2
Place pork and beef in a large, deep skillet. Cook over medium high heat until
evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano,
onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring
occasionally.
Step 3
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and
pepper.
Step 4
In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2
of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat
layers.
Step 5
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove
foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting;
serve.
Nutrition Facts
Per Serving:
638 calories; protein 45.7g; carbohydrates 54g; fat 27.2g; cholesterol 160.8mg;
sodium 2053mg.
 EGGS BENEDICT
Hollandaise sauce
Prep:
25 mins
Cook:
5 mins
Total:
30 mins
Servings:
4
Yield:
4 servings

Ingredients
4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions
Step 1
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make
sure that water does not touch the top pan. Bring water to a gentle simmer. In the
top of the double boiler, whisk together egg yolks, lemon juice, white pepper,
Worcestershire sauce, and 1 tablespoon water.
Step 2
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while
whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or
two of hot water. Continue whisking until all butter is incorporated. Whisk in salt,
then remove from heat. Place a lid on pan to keep sauce warm.
Step 3
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of
water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into
simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft
in center. Remove eggs from water with a slotted spoon and set on a warm plate
Step 4
While eggs are poaching, brown the bacon in a medium skillet over medium-high
heat and toast the English muffins on a baking sheet under the broiler.
Step 5
Spread toasted muffins with softened butter, and top each one with a slice of bacon,
followed by one poached egg. Place 2 muffins on each plate and drizzle with
hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts
Per Serving:
879 calories; protein 31.8g; carbohydrates 29.6g; fat 71.1g; cholesterol 742.1mg;
sodium 1719.3mg.