Food
A New Generation of Chefs Redefine the Mother Sauce
January 19, 2024 7:31am
For classically trained chefs, the idea of sauce is likely bound to the French mothers (velouté, espagnole, béchamel, hollandaise, sauce tomate) and their derivatives. As a family, they’re an elegant lot, with precisely defined identities. After all, they were codified between the mid-19th and early 20th centuries by Carême and Escoffier, standardizers-in-chief of French gastronomy. But centering one’s understanding of sauces and how they’re built on the traditional...