Engineer/Chef, Felipe Correa, speaks with George Alger about the “Five Mother Sauces” of French cuisine, which are the basis of all classical culinary sauces.

These mother sauces serve as a starting point for innumerable secondary sauces used to complement all manner of dishes, including vegetables, fish, meat, casseroles, and pasta.

TV broadcast week beginning 04/11/21


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The Five Mother Sauces of French Cuisine
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