How to make the mother sauces | The five classical sauces

On this week’s Taste of Retirement, we’re teaching you how to make sauces from scratch, more specifically, how to make the mother sauces. Now there are five of them and the five classical mother sauces are, Veloute, Bechamel, Espagnole, Tomato and Hollandaise. Now, you may or may not have heard of these five classical sauces, but the five classical sauces are the basis to almost all of French cuisine, and most of the cuisine around the world. These sauces are bases for various other sauces, such as a hollandaise sauce can be turned into a bearnaise sauce or a bechamel sauce can be turned into a mornay sauce. With that being said, lets get to the sauces! Espagnole sauce recipe: 3 cups beef stock Italian flat leaf parsley Bay leaves Fresh thyme Black peppercorns 2 oz clarified butter (unsalted) 3 tbsp all-purpose flour Diced celery Diced carrots Diced onions 2 tbsp tomato paste Bechamel sauce recipe: 2 oz fat (we used rendered bacon fat