Chapter 3 - Sauces

There are five “Mother sauces” in classical French cuisine that

can be made into almost every sauce you could ever imagine. So if you master each of these five Mother sauces, you can ultimately make just about any sauce there is. They include Béchamel, Espagnole, Tomato, Hollandaise, and Velouté. If you add flavoring to a Mother sauce, it becomes a “small sauce.” In this chapter, we will be making my version of marinara. So, it’s the small sauce from the tomato Mother sauce.