{"id":679064,"date":"2018-05-31T19:05:28","date_gmt":"2018-05-31T23:05:28","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=679064"},"modified":"2024-09-23T08:46:11","modified_gmt":"2024-09-23T13:46:11","slug":"mother-sauces","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/mother-sauces\/","title":{"rendered":"7 Sauces You Need to Master Right Now"},"content":{"rendered":"
\"bechamel<\/div>\r\n

Bechamel<\/strong><\/h2>\r\nIf you've ever made biscuits and gravy, then you have bechamel down. It's a rich and creamy white sauce<\/a> made by combining roux (flour and butter) with milk or heavy cream. It is one of the easier sauces to make out of all the mother sauces. Bechamel sauce<\/a> is used for classic sauce-filled dishes, like lasagna<\/a> or chicken pot pie. It can be bland on its own, which is why it's often heavily seasoned. Use this sauce to make bechamel lasagna<\/a>.\r\n\r\n\r\n
\"Healthy<\/div>\r\n

Mornay<\/strong><\/h2>\r\nThis isn't a mother sauce, but it is a riff off the classic bechamel. Add cheese to that creamy bechamel sauce and it just became the perfect base for a comforting mac and cheese<\/a> or cheesy nachos. For the smoothest texture, give your mornay<\/a> a whirl in the blender (or use an immersion blender<\/a>) to really incorporate all that cheese into the sauce.\r\n\r\n\r\n
\"Traditional<\/div>\r\n

Veloute<\/strong><\/h2>\r\nThis dairy-free version of bechamel is one of most underrated mother sauces. Instead of milk, this sauce combines roux with any kind of light stock\u2014chicken, fish or vegetable. It's infrequently used as a topping sauce, but it's the base of many soups and sauces. You'll definitely recognize this sauce if you're a Swedish meatball<\/a> fan.\r\n\r\n\r\n
\"Beef<\/div>\r\n

Espagnole<\/strong><\/h2>\r\nAlso known as brown sauce, this sauce begins with a dark roux, softened mirepoix vegetables (onions, carrots and celery), tomato paste and dark stock. Unlike the other sauces, this recipe results in a rich and indulgent gravy<\/a>, making it best used as a starting point for a number of meaty sauces or soups instead of being directly topped onto dishes.\r\n\r\n\r\n
\"Tenderloin<\/div>\r\n

Demi-Glace<\/strong><\/h2>\r\nTake your espagnole a little bit further and you'll have demi-glace, the richest and most flavorful mother sauce that's often used as a restaurant chef's secret weapon for making everything taste crazy good. Once you make your espagnole, add in an equal part of veal stock and reduce the mixture by half. It's an incredible sauce to serve with sirloin steak\u2014especially if you add red wine or mushrooms to the mix\u2014or pork chops.\r\n\r\n\r\n
\"Homemade<\/div>\r\n

Tomato<\/strong><\/h2>\r\nUnlike modern-day spaghetti sauce<\/a>, the mother sauce version of tomato sauce<\/a> starts with salt pork and roux. Add in fresh tomatoes, carrots, onions, bay leaves, garlic and veal stock. Then let it simmers for hours upon hours, creating a lovely, thick sauce that's perfect for smothering pasta or meaty dishes\u2014like this chicken cacciatore<\/a>. If you're looking to keep things gluten-free, feel free to skip the roux\u2014just make sure you simmer long enough to thicken things up.\r\n\r\n\r\n
\"Basic<\/div>\r\n

Hollandaise<\/strong><\/h2>\r\nThis fancy sauce is one of the most intimidating of the mother sauces, but we have a few tricks for making it easy<\/a>. Unlike the other sauces, there is no roux involved\u2014just an emulsion of eggs, melted butter and lemon (similar to making aioli<\/a>). It's most popular on everyone's favorite brunch dish\u2014eggs Benedict<\/a>\u2014but it's also a killer vegetable topper or a substitute for mayo in potato salad.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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