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| A sauce is the crowning glory of any dish. These basic French sauces, will be the base for hundreds of variations of sauces that are used to dress, compliment, enhance and bring out the flavor of the food it is served with. |
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Classic Sauces - Bechamel
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The king of all sauces, it is named after Louis XIV's steward Louis de Béchamel.
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Classic Sauces - French Vinaigrette
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The secret to the success of this recipe is in the proportion of oil to vinegar. 3 parts oil to 1 part vinegar.
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Classic Sauces - Hollandaise
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This sauce compliments vegetable and fish dishes beautifully and is most famous for its role in Eggs Benedict.
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Classic Sauces - Mayonnaise
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A classic that needs no introduction or justification. With fish and chips or in a salad, its a winner!
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Classic Sauces - Veloute
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A stock-based white sauce. It can be made from chicken, veal or fish stock.
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Chef Of The Week
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Chef Renji, Ziya, The Oberoi, Mumbai
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