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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 caramel pudding topped with whipped cream and a sprinkle of sea salt, with a saucepan, whisk, and milk in the background.

Homemade butterscotch pudding

60 min • Easy to Moderate • 6 to 10 servings

A jar of homemade vanilla extract with a vanilla bean inside, sitting on a plate in a cozy kitchen setting.

Vanilla Extract

5 min • Easy • 1 serving

Steaming bowl of Vietnamese pho with fresh herbs, sliced beef, red chili, and lime wedges on a kitchen counter.

Pho

150 min • Moderate • 4 to 6 servings

Hot tea with a lemon slice, fresh ginger, honey jar, and kettle on the counter, suggesting a soothing beverage recipe.

Hot toddy

10 min • Easy • 1 serving

Crispy golden-brown breaded chicken fillet on a plate, freshly cooked in a frying pan on a kitchen stove.

Pan-fried fish

25 min • Easy • 2 to 4 servings

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