Five mother sauces (French)
Béchamel, velouté, espagnole, hollandaise, tomate. Half of European haute cuisine is a derivative of one of these.
Staples, techniques, regional varieties, and the dishes you should order on the first night of any new country.
Béchamel, velouté, espagnole, hollandaise, tomate. Half of European haute cuisine is a derivative of one of these.
Soy, fish sauce, parmesan, mushroom, tomato, anchovy, miso. Different cultures, same molecule (glutamate).