A cool guide on how to make mother sauces

I just wanted to point out that it should be spelled "sauce tomate". In french, a T is silent if it's at the end of a word. (Barring exceptions, because, you know, it's the fucking french language)

Gotta love that 4 of those sauces helped make French cooking the powerhouse it is today. Then there's tomato sauce. It's indispensable and nothing compares to it, which is probably why it was given such a plain name. It's begrudgingly accepted.

Original bechamel is made from veal stock.

The creator of that guide clearly didn't read the guide culinaire by Escoffier

How to make? I just mix all these ingredients in equal proportion and get a mother sauce?

What, no mayonnaise‽

I’ve had an argument with a CEC about whether brown sauce or demi-glace is the mother sauce. Quote from Escoffier:

“[Demi-glace] is the base of all the other smaller brown sauces.”

He also says demi-glace is “Espagnole sauce having reached the limit of perfection.” It’s not crazy to say they’re the same sauce, just that one is actually done.

Functionally it’s true, you just don’t use brown sauce as an ingredient for much if anything other than demi. Or more commonly just buy the demi to save space and time.

No cayenne in the hollandaise seems like a terrible idea, even if it's by the book.

What's the French word for "Spanish Sauce" if "Espangole" is a completely different sauce?

Now I have a hankering for something with supreme sauce.