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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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Bloody Mary cocktail garnished with celery stick and lime wedge, served in a salt-rimmed glass on a granite countertop.

Mexican Caesar Cocktail

5 min • Easy • 1 serving

A steaming glass of mulled wine with orange slices, a cinnamon stick, and a bay leaf on a kitchen counter near a saucepan.

Mulled wine

20 min • Easy • 4 to 6 servings

Creamy custard cake slice on a plate with a dusting of cinnamon, with the rest of the cake in a baking pan in the background.

Apple Slice

45 min • Easy • 8 to 10 servings

Hungarian chicken paprikash served with spaetzle on a plate, with a pot of chicken paprikash in the background.

Chicken Paprikas

60 min • Easy to Moderate • 4 to 6 servings

Personal-sized pizza with diced tomatoes and melted cheese on a white plate, set on a checkered cloth with kitchen items in the background.

Jamie’s pita pizza

15 min • Easy • 4 servings

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