The five mother sauces of French cuisine. Have you ever heard of the term “mother sauce?” Now, if you’re not super well versed in the kitchen it may not be something you’re familiar with ...

Exactly which sauces are mother sauces, and which are daughter sauces, depends on who you ask and when you ask them. According to pâtissier Jules Gouffé in the 1860s, a peppery sauce called ...

The five mother sauces are foundational to French cooking, but not everyone is familiar with them -- meaning making them can be even more intimidating.

The dish we all associate with Hollandaise sauce is Eggs Benedict. That dish was invented by the chef of Delmonico’s in the 1860s. For as long as I remember, I have loved Eggs Benedict.

Save your sauces: Compound butters and thickening tricks We’ve learned about the five French Mother sauces, bechamel, velouté, espagnole, hollandaise and we can’t forget the classic tomato sauce.

The proportions for a thin sauce are 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce uses 2 tablespoons each of butter and flour; and a thick sauce, 3 tablespoons of both.