Why were the Mother Sauces developed? Funny you should ask. In the 19th century, Mother Sauces were prepared as a cost saving measure. Huge quantities were produced and then divided into smaller portions. From there, different ingredients were added to add variety to the meals. Béchamel (or white sauce for people who don’t like fancy …
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Mother Sauce
Espagnole: Mother Sauces Part I
In classic French cooking there are five “building block” sauces or the Mother Sauces. I will make an attempt to talk about all of them over the next few weeks but today I want to concentrate on one, Espagnole Sauce. Sounds like it should be something with Spanish flavors, right? WRONG! I thought that too …