MotherSauce

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One of the five sauces in classical French cooking from which most other sauces are derived. Chances are that a French sauce is a mother sauce with added flavorings.

Espagnole, or Spanish gravy, is made from brown beef stock, Mirepoix and a dark roux (nut-brown fried flour). Suitable for roasts of rich meats. Add half as much again brown beef stock and you have demi-glace, which is a kingly thing.

Veloute, or velvet sauce, is made from white chicken stock and a blond roux. It is typically not used as anything other than a mother sauce, as it is very bland and delicate. Add lemon and cream for Supreme Sauce, which is good with poached breast of chicken. Often used in chicken pies. Chances are that a creamy soup has either this or Bechamel in it.

BechamelSauce, named after a banker who was fond of it, is made from thickened dairy with a very pale roux, usually cream or whole milk (whilst This Troper uses half-and-half (IN AMERICA!)) Alfredo Sauce and Mornay Sauce are made from it. When ElliottBelser cooks it, Macaroni and Cheese contains Cheddar sauce made from Bechamel.

Tomato Sauce is what you think it is. Classical French chefs added ham or bacon and a pale roux. Classical Italian chefs laughed their asses off at the French, and just used a marinara made without roux, which is what most modern eateries do these days.

Hollandaise is... unusual. It involves whipping butter into warm egg yolks and adding lemon juice to taste. Maintaining the proper temperature is crucial, as if it's too cold you get mayonnaise (which is not a Bad Thing, unless you wanted Hollandaise), and if it's too hot you get botched scrambled eggs.

A slightly older and thicker version of BabyOil.

: Your CategoryAwfulPun OfficialNoPrize, sir. --ElliottBelser

NotToBeConfusedWith [this].

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OP=ElliottBelser