9 Classic Sauce Recipes Every Cook Should Master

One of the most basic skills that a culinary school student learns is how to make the mother sauces. The five classic French sauces—béchamel, velouté, espagnole, hollandaise, and sauce tomate—are the building blocks to everything from lasagna to eggs Benedict. While these sauces are definitely important for chefs to master, today’s everyday home cook rarely has use for a velouté, espagnole, and hollandaise. This doesn’t mean that you shouldn’t learn how to make other sauces.

Every savvy home cook should be able to whip up a delicious marinara and a tangy vinaigrette. Sure, you can buy a jar of marinara and a bottle of salad dressing at the grocery store, but these products are filled with preservatives and additives. When you make your own sauce, you’re controlling the quality of the dish, both in flavor and ingredients. Ready to get cooking? Here are nine sauces every modern cook should be able to make.

>And now, four healthy one-pot pasta recipes to try this week.