These sauce-making techniques are some of the basic skills needed in cooking, and they still need to be combined into ...

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According to pâtissier Jules Gouffé in the 1860s, a peppery sauce called poivrade was one of the mother sauces; in the French edition of Escoffier's cookbook, mayonnaise was a mother sauce.

A velouti sauce isn't complex at all. It is simply a white sauce - a bechamel - made with veal, fish, vegetable or chicken stock instead of milk. It is usually finished with a little butter beaten ...