(The NOLA.com | Times-Picayune archive) My mother loved to cook with white sauce. Green beans, baby peas and cabbage were drenched in it. Even her silky-smooth mac and cheese began with a white sauce.

If you’re going to follow anyone’s advice for hosting Mother’s Day brunch ... adding that the vibrant green sauce is used three ways. The pesto serves as the marinade for the lamb (which ...

When learning about classical French cuisine, you're taught the five "mother sauces": Béchamel, Velouté, Sauce Tomat, Sauce Espagnole, and Hollandaise. In addition to inducing anxiety in young ...

"Does anyone know what the five mother sauces are?" a chef-instructor asked ... Let the meat marinate for at least 6 hours in the refrigerator, but not longer than 48 hours. Refrigerate leftover ...

Likewise, stocks and soups are the basis of each of the five mother sauces: espagnole, béchamel, hollandaise, velouté and tomato. Bad stock will necessarily mean bad sauces. In his book ...

What is this thing called love we’re celebrating today? And why don’t we have more words for it in English? The Greeks have four. We’ve got metaphors for love, such as “You’re the apple ...

They’ve also been featured on Hot Ones Season 6, Season 10 ... who recently launched her very own hot sauce, Ubah Hot. At a very young age, Ubah's mother taught her that life should be ...

Originally created in France, Béarnaise is considered one of the "mother sauces" in French cooking. Although this ritzy sauce ...