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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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Roast chicken stuffed with a colorful mix of vegetables and beans, served on a white plate in a rustic kitchen setting.

Thanksgiving Turkey or Chicken

210 min • Moderate • 6 to 10 servings

Creamy saffron risotto served on a plate, with a pot and Parmesan cheese in the background on a wooden kitchen counter.

Saffron risotto

40 min • Moderate • 4 servings

A glass of iced coffee sitting on a wooden kitchen countertop, with a jigger and mixing bowl in the background.

Black Russian

2 min • Easy • 1 serving

Creamy mashed potatoes topped with chopped chives, with fresh chives on a cutting board and a saucepan in the background.

Hot Sesame & Garlic Dip

10 min • Easy • 4 servings

Fresh mint tea in a glass cup on a beige plate with a metal kettle and mint leaves on a wooden cutting board in the background.

Fresh mint tea

8 min • Easy • 1 to 2 servings

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