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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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Golden brown braided bread topped with sesame seeds on a plate, with baking tools in the background.

Homemade Challah Bread

50 min • Moderate • 3 servings

Freshly squeezed orange juice in a glass, surrounded by halved oranges and a knife on a wooden kitchen counter.

Orange juice for Audrey

10 min • Easy • 2 to 4 servings

Creamy cauliflower soup garnished with slivered almonds, displayed on a wooden countertop with a blender and fresh cauliflower in the background.

Cauliflower-Almond Soup

50 min • Easy to Moderate • 4 to 6 servings

Steamed broccoli florets served on a ceramic plate, with a kitchen backdrop featuring a pot and a bowl for preparation.

Steamed Broccoli

20 min • Easy • 2 to 4 servings

Plate of golden-brown coconut macaroons dipped in chocolate, set on a wooden table with a bowl of dark chocolate chunks and a saucepan in the background.

Chocolate Bottom Macaroons (Coconut)

50 min • Moderate • 36 servings

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