Are you celebrating one of the National Food Holidays?
"Most sauces commonly used in classical cuisine are derivatives of the four mother sauces mentioned in "Sauces in French Cuisine." ( Béchamel, Espagnole, Velouté, Allemande) Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow."
"As other cuisines and ingredients have become more common to world cuisine, the number of mother sauces and sauce families has expanded slightly, but most sauces can be seen as a variation or adaptation of a few basics."
"The sauces below are grouped by their family. The first five groups are the traditional sauce families, with the modern additions following. Except for the Dessert family, the top sauce in each family is that family's "mother sauce". Many of the mother sauces use a roux as the thickening agent. Roux itself is not really a sauce, as it would not be used alone."'
Note: "The top sauce in each family is that family's "mother sauce"
A sauce boat, gravy boat or saucière is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. Many times sauces and gravies are served in creamer dishes as well-photo