Making sauces at home can really take your cooking to the next level. Here are some easy tips to help you get started!

Learn the Basics

Sauces can be divided into two main types: mother sauces and daughter sauces. Here are the five mother sauces you should know:

• Béchamel (white sauce)
• Velouté (light stock sauce)
• Espagnole (brown sauce)
• Tomato sauce
• Hollandaise (emulsion sauce)

Good Stocks Are Important

A tasty sauce starts with a flavorful stock. Here’s how to make one:

1. Pick Your Ingredients: Use bones for meat stocks or vegetables for veggie stocks.
2. Simmer Slowly: Let your stock simmer for several hours to get good flavor. A good tip is to simmer for at least 2 to 3 hours.
3. Strain: When you’re done, strain the stock to remove any solid bits.

Creating Your Sauce

• Start with a Roux: For a creamy sauce like béchamel, cook flour and butter together until it’s a nice golden color.
• Add Stock: Slowly whisk in your cooled stock so you don’t get lumps.
• Season and Flavor: Add herbs, spices, or a little vinegar or wine to make it taste even better.

Keep Practicing

Try out different base sauces and mix in different flavors. Before you know it, you’ll be making tasty sauces that can make any meal special! Happy cooking!