>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 any 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 unnatural preservatives and additives like extra sugar. 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 successfully.
>Below, you’ll find the necessary tools to make the most scrumptious sauces at home.
>What kind of sauce do you make at home?