Mother sauces get a makeover
August 4, 2016 by Darcie
If you’ve read any older, classic cookbooks, you are familiar with the mother sauces: béchamel, velouté, espagnole, sauce tomat, and hollandaise. These sauces can seem heavy and bland for modern diners. That’s why chefs like Travis Lett of Los Angeles restaurant Gjelina adapt these classics to make them fit into contemporary cuisine. The NY Times reports on what chefs like Lett consider to be the “new” mother sauces.
Just as the classic sauces provide endless opportunities for riffs and variations – Add shallots, chervil, peppercorn and tarragon to hollandaise to get béarnaise or stir grated Gruyére into béchamel to get Mornay – these new sauces also have ample room for tweaking to suit your tastes.
Tahini sauce with garlic and lemon from Serious Eats by and
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