Make Sauces from Scratch
In classic French cooking, the five mother sauces are the basic recipes from which nearly all other sauces are derived. By mastering béchamel, velouté, españole, tomato sauce and hollandaise, you'll have all the sauces of France at your disposal. Casey Wilcox introduces these five sauces, and demonstrates how to make a creamy Dijon mustard sauce with capers.
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