The Sauce Brigade

I only realized how much my two-burner, ovenless, toasterless, and spare kitchen was slowly killing me in France after spending Sunday morning at the stove for about an hour. Making hollandaise sauce for the first time ever, poaching and frying eggs, and toasting up the English muffins might all have been possible in my mini-kitchen, but it certainly wouldn’t have been as enjoyable.

To celebrate my mama, I decided to branch out from the waffles-and-pancakes routine and make eggs florentine for Mother’s Day brunch. This was slightly ambitious as I had never tried before, but a month of free time between now and my summer job has given me license to make a lot of summer goals. I plan to spend a lot of time happily working around my parents’ (comparably) giant house, learning to drive stick shift, and cooking; hollandaise is just the start of a sauce list I hope to eventually master.

I started extra simple and made the hollandaise for chumps, which requires few ingredients and no skimming of butter. The half recipe (I aim to prevent heart attacks) was simply melting half a stick of butter, seriously whisking together two egg yolks and half a tsp. of lemon juice, then seriously whisking all three over a pot of simmering water before adding some salt and spice. While the recipe was a bit thick and certainly not as good as it might have been if I got fancier, we were all pretty happy with our breakfast.

And I’m pretty happy with my list. I have a loooong summer ahead of me. Some of these I already can make handily, but I want to be an EXPERT. Tips?

Some Creamy Sauces

Hollandaise (by connection, Béarnaise)
Béchamel
Mayonnaise (can be used for Remoulade or vary for Aioli)
Crème Anglaise
Aioli

Some Brown Sauces

Espagnole or basic brown sauce
Chasseur
Classic Barbecue

Italian Time

Pesto
Marinara sauce
Pizza sauce

Salad and Fruit Sauces

French Vinaigrette
Fruit coulis
Lemon glaze
Caramel

Mexican Sauces, because I say so

Perfect salsa
Mole sauce
Red enchilada sauce

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One response to “The Sauce Brigade

  1. I made eggs benedict for a “late Mother’s Day” meal, and now I wish I had added the spinach, too! looks like you did a great job, what a nice way to honor your mother!

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