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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

Refreshing mojito cocktail with mint leaves, lime slices, and ice in a tall glass on a wooden countertop, with a muddler and lime halves nearby.

Mojito

5 min • Easy • 1 serving

Golden-crusted skillet cornbread on a white plate, with a bowl of batter and a block of butter in the background.

Bubelahs

15 min • Easy • 1 to 2 servings

Dome of smoked salmon filled with scrambled eggs on a ceramic plate, set on a linen napkin with butter and ingredients in the background.

Smoked salmon egg special

25 min • Easy to Moderate • 2 to 4 servings

Stack of fluffy pancakes topped with butter and syrup on a plate, with a bowl of butter and a syrup jug on a wooden kitchen counter.

Super fluffy pancakes

25 min • Easy to Moderate • 6 to 10 servings

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