LEADING SAUCES?
Also known as mother sauces, the foundation for the entire classic repertoire of hot sauces. The 5 leading sauces béchamel, veloute, espagnole, also known as brown, tomato and hollandaise are distinguished by the liquids and thickeners used to make them; they can be seasoned and garnished to create a wide variety of small or compound sauces.
USED IN A CONVERSATION:
Chef: Hey if you really knew what you was doing you would hook me up a great leading sauces.
Homeboy: Leading sauce? No problem. Which on do you want?
Chef: I’m making Mac and cheese you figure it out!
Homeboy: Ok, I’ll make a medium be’chamel by just adding a little milk to this roux…
Chef: Uhh! Yea, ok cool.
