[LonePalm]

The Five Mother sauces are:
* Sauce béchamel, milk-based sauce, thickened with flour
* Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux
* Sauce velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream
* Sauce hollandaise, an emulsion of egg yolk, butter and lemon (or vinegar)
* Sauce tomate, tomato-based

Mayonnaise is a daughter sauce (derived from) of velouté just as Mornay is made by adding grated cheese to a béchamel.

American ketchup is a daughter sauce of tomate. The name is derived from the Chinese word ke-tsiap, meaning a pickled fish sauce. The sauce itself likely originated in Vietnam. That version is closer to Worcestershire sauce than anything else. It is powerful stuff if you have ever tried it.

The English put malted vinegar on their chips while the Canadians add cheese curds and brown gravy.

WWG1WGA

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican) Mayonnaise is considered a

[ROCKLOBSTER]

the Canadians add cheese curds and brown gravy.

Potine (pronounced, more or less... "poot-sin")

It's fantastic, with ground pork gravy, cheese and chopped onions.....then there's Cajun Potine.

[SERKIT]

:::::The Five Mother sauces are::::::

Add in a "Roux" sauce.

[Pete from Shawnee Mission]

French cooking is truely good! (It can also be very time consuming.)

“Mornay is made by adding grated cheese to a béchamel.”
(and a pinch of nutmeg!)

Was your Officer’s mess that good? (I understand that steak night becomes “We ran out!” night which becomes “Here’s your hot dog!” night, but that may be more an enlisted man thing.)