[the mess hall sausage pad]the mother sauces

So I've decided to learn how to make all the mother sauces, aside from tomato sauce since I already know how to make that.

First is hollandaise. I just ate something that was vaguely a more faggoty version of fish and chips: tilapia poached in white wine with tarragon hollandaise sauce and sliced potato dipped in a light batter and fried in olive oil.

It was pretty good, though the next time I pair hollandaise with fish I'll make sure to add more lemon juice.

Next up will probably bechamel with, oh, I don't know... pork chops? Bechamel will be the easiest of them all, but I might make my own broth before I try veloute or allemande.

Food porn pic may or not be uploaded eventually.

I thought you'd be more interested in the father sauces

in canada we bechamel on everything

I'd be interested to learn how to make more dressings.