According to pâtissier Jules Gouffé in the 1860s, a peppery sauce called poivrade was one of the mother sauces; in the French edition of Escoffier's cookbook, mayonnaise was a mother sauce.

These sauce-making techniques are some of the basic skills needed in cooking, and they still need to be combined into ...

At the beginning of the 20th century, chef Auguste Escoffier began a system of organizing sauces which led to the five French ...

A velouti sauce isn't complex at all. It is simply a white sauce - a bechamel - made with veal, fish, vegetable or chicken stock instead of milk. It is usually finished with a little butter beaten ...

Chef Jett Mora from the Wolfgang Puck catering team joined The Ten to make a delicious truffle chicken pot pie that was ...

Demi Moore's daughter Rumer Willis wears mom's gold bikini from Striptease 30 years later Had a role in the movie when she was just seven years old EXCLUSIVE Single Drew Barrymore seemed 'envious ...