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Mother Sauces

Classification by Marie-Antoine Carême into four categories: espagnol (based on brown stock based), velouté (based on white stock), béchamel (based on milk), and allmande (egg enriched velouté).

Popular Recipes

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Creamy soup topped with croutons and chives, served with sliced root vegetables, garlic, and an apple on the side.

Irish Parsnip Soup

45 min • Easy to Moderate • 4 to 6 servings

Toasted bread slices topped with a savory mushroom tapenade and garnished with parsley, served on a white plate with a bowl of tapenade in the background.

Olive Tapenade

15 min • Easy • 6 to 8 servings

Broccoli salad with pine nuts and grated cheese on a kitchen counter, with a pot and oil bottle in the background.

Shocked Broc!

20 min • Easy • 4 servings

Stack of golden pancakes with syrup on a plate, next to a jar of syrup, whisk, skillet, and flour on a wooden kitchen counter.

Extra Fluffy Pancakes

25 min • Easy • 4 to 6 servings

Steamed white fish fillet with parsley sauce served on mashed potatoes and peas, with fresh parsley and onion in the background.

Poached fish in milk

20 min • Easy • 4 servings

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