Like any French mother sauce, espagnole is not meant to be served as is. Rather, it’s a base for any number of other, more complex sauces. As Americans, we don’t think of “sauce” so much as we think ...

This is the third installment in a series of five stories featuring Spokane chef Adam Swedberg discussing how to make the five mother sauces. Espagnole is a basic brown sauce, made from beef or veal ...

Anne Willan’s new book is decorated with charming illustrations of kitchen implements, like this one of a chinois. Anne Willan’s latest book is Secrets from the La Varenne Kitchen, 50 Essential ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Have you ever heard of the term “mother sauce?” Now, if you’re not super well versed in the kitchen it may not be something you’re familiar with, but it can change the world when you master at least ...

A good sauce is key to an exceptional meal. It can save a bland dish, moisten dry meats, or star as the main event (creamy mac and cheese, full stop). Having a few simple sauces up your sleeve and on ...

The five mother sauces are classic for a reason, but it’s time to meet their modern descendants. A good sauce can take an average meal and turn it into something memorable. Most chefs know this secret ...