My glorious padlet by BENJAMIN MONTPLAISIR https://padlet.com/94452/8nrmds94b4p2kgch Made with an aura of mystery en-us 2020-11-09 05:28:47 UTC 2025-09-24 17:19:39 UTC hello@padlet.com 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902881347 2020-11-09 05:30:20 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902881347 Béchamel sauce is a sauce traditionally made from a white roux and milk. Béchamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902882219 2020-11-09 05:30:48 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902882219 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902884803 2020-11-09 05:32:15 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902884803 A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by renowned 19th century chef Auguste Escoffier, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety. 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902885485 2020-11-09 05:32:36 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902885485 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902886919 2020-11-09 05:33:26 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902886919 Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today. Espagnole has a strong taste, and is rarely used directly on food. 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902887552 2020-11-09 05:33:47 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902887552 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902889039 2020-11-09 05:34:33 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902889039 Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902889936 2020-11-09 05:35:03 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902889936 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902891865 2020-11-09 05:35:52 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902891865 Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. 94452 https://padlet.com/94452/8nrmds94b4p2kgch/wish/902892413 2020-11-09 05:36:10 UTC https://padlet.com/94452/8nrmds94b4p2kgch/wish/902892413