Cooking Class: Sauces 101 November 13, 2009

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Sauces 101 With Colleen Johnson
Learn to make the six "mother" sauces from which most other sauces can be derived from, and their variations. We'll serve mashed potatoes and vegetables for tasting of each sauce. In the 19th century, the chef Antonin Carême classified sauces into four families, each of which was based on a mother sauce. In the early 20th century, the chef Auguste Escoffier updated the classification,
adding sauces such as tomato sauce, butter sauces and emulsified sauces such as Mayonnaise and Hollandaise.
Béchamel
Espagnole
Hollandaise
Mayonnaise
Tomato sauce
Velouté

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