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bination (roux) for thickening.
Some variations: Chasseur,
Bigarade, Bordelaise, Genevoise,
Lyonnaise, Perigueux.
Mother sauce 3: Hollandaise
Hollandaise is perhaps the trickiest of
the sauces to make because it contains
egg yolks, which can curdle if cooked
for too long or at too high a heat.
Essentially, egg yolks are whisked with
c ream and butter. The mixture is then
flavored with lemon juice and tar-
ragon.
Some variations: Bearnaise,
Maltese, Mousseline, Choron.
Mother sauce 4: Bechamel
Bechamel is a classic white sauce
made by whisking milk or cream into
a roux and cooking until thickened.
Some variations: Mornay, Aurore,
Albert, Nantua, Soubise,
Mother sauce 5: Beurre Blanc
Literally a white butter, beurre blanc
is a sauce made from combining
wine, vinegar or lemon juice, cream
and shallots. Cold pieces of butter are
added to this thin sauce and it is
whisked and cooked until smooth
and thickened.

HOLLANDAISE SAUCE
This rich sauce is like a warm mayon-
naise.
2 egg yolks
2 T. whipping cream or
half and half
1 T. white wine vinegar
1 t. minced fresh tarragon or
1/2 t. dried
1/8 t. ground cayenne pepper
salt to taste
1/2 cup (1 stick) butter, cut into
pieces, but kept cold
1 t. lemon juice
In the top of a double boiler over
simmering water, whisk together egg
yolks, cream and vinegar. Add the tar-
ragon, cayenne pepper and salt and
cook, stirring constantly until the sauce
is creamy and thick, about 8 minutes.
Whisk in the cold butter pieces a
little at a time until completely incor-
porated. Turn heat off under the pan
and stir in the lemon juice and hold
the sauce over the hot water until
ready to serve.
Makes 1 1/2 cups or 8 servings.

SAUCE ESPAGNOLE
A real traditional brown sauce. If
you're serving a dish that's more rus-
tic, there's no need to strain the sauce.
3 T. margarine, plus 1/3 cup stick
margarine, cut into pieces
but kept cold
3 T. flour

4 cups beef stock or broth
1 cup carrots, sliced into
thin circles
1 cup chopped onion
1/2 t. dried thyme
1/3 cup dry white wine
1/4 cup tomato paste
salt and pepper to taste
Make a roux by melting 3 table-
spoons of margarine in a large
saucepan over medium heat. Stir in
the flour and cook the mixture for 2
minutes, or until just beginning to
brown. Add the 4 cups of stock and
cook, whisking, until the mixture is
slightly thickened. Set aside.
In a separate saucepan, melt 1/3
cup margarine over low heat until
melted. Add the carrots, onion and
thyme and cook until the vegetables
become lightly browned. Add wine,
bring to a boil and continue cooking
for about 5 minutes, or until the liq-
uid is reduced by half.
Add the vegetables to the beef stock
sauce and stir until well mixed. Whisk
in the tomato paste and cook the sauce
over very low heat for about 2 hours,
stirring occasionally until it has thick-
ened. Strain the sauce, season to taste
with salt and pepper and serve or chill
until ready to use. If the sauce becomes
too thick, whisk in more wine, water or
broth to thin.
Makes 1 1/2-2 cups sauce or 8 serv-
ings.

BECHAMEL SAUCE
Always use equal parts fat and flour
for a good bechamel sauce. Add
shredded cheese to this and you have
sauce for the ultimate comfort food,
macaroni and cheese.
1/4 cup (1/2 stick) butter
or margarine
1/4 cup flour
2 1/2 cups hot, not boiling, milk
or substitute
salt to taste
gound white pepper to taste
1/8 t. ground nutmeg
Melt butter in a heavy saucepan over
medium heat. Whisk in the flour and
cook the mixture for about 2 minutes.
Whisk in the hot milk until smooth
and bring the mixture to a boil. Reduce
heat and cook the sauce until it is as
thick as you desire, seasoning to taste
with salt, pepper and nutmeg.
Makes 2 1/2-3 cups of white sauce.
For cheese sauce, add 2 cups grated
cheese.

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BEURRE BLANC
This white butter sauce is flavored
with shallots and wine.

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