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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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Tropical cocktail garnished with pineapple, lime, orange slice, and cherry, set on a wooden table with a whole pineapple and ice bowl in the background.

Black-Eyed Susan Cocktail

5 min • Easy • 1 serving

Golden-brown quiche with mushrooms, spinach, and bacon on a granite countertop, with butter and kitchen utensils in the background.

Charie’s Spinach & Bacon Quiche

75 min • Moderate • 6 to 8 servings

Rack of lamb with a rich, glossy sauce garnished with herbs and peppercorns on a white plate, perfect for a gourmet recipe.

Balsamic Glaze for Lamb

20 min • Easy • 4 to 6 servings

Bowl of creamy vegetable dip with visible herbs, placed on a linen napkin, accompanied by carrot and celery sticks on a wooden board.

Creamy Blue Cheese Dip

10 min • Easy • 4 to 6 servings

Homemade cranberry relish with chopped vegetables in a white bowl, set on a kitchen counter with a knife, cutting board, and wooden spoon.

Thanksgiving Cranberry Chutney

25 min • Easy • 10 to 12 servings

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