In classical French cuisine, a mother sauce is one of the five foundational sauces from which many other sauces (known as daughter sauces) are derived. The concept was codified by chef Auguste Escoffier in the early 20th century. The five mother sauces are: 1. Béchamel - A white sauce made from milk thickened with a white roux (butter flour). • Examples of derivatives: Mornay sauce, cheese sauce. 2. Velouté - A light stock-based sauce thickened with a white roux. • Stock types: chicken, veal, or

A classic Velouté sauce recipe, one of the 5 French mother sauces. Ingredients (makes about 2 cups / 500 ml) • 2 tbsp butter • 2 tbsp flour • 2 cups light stock, warm • (Traditionally: chicken, fish, or veal stock) • Salt, to taste • White pepper, to taste Instructions / Make a blond roux 1. Melt butter in a saucepan over medium heat. 2. Add flour and whisk constantly for 2-3 minutes, until the roux becomes pale golden (not brown). • This is called a blond roux. Add warm stock 1. Gradually pour

Chicken Supreme With bacon and mushrooms in a cream sauce. RECIPE HERE: www.recipe30.com/chicken-supreme.html/ This chicken breast recipe has mushrooms, smokey bacon, shallots, garlic and white wine in a cream sauce. It’s simple to make and worthy of any restaurant meal. | Recipe30