Sean Hannity Thread Eats 3/28/07
The chef is here. Good eats for everyone.
Sauce is a French word taken from the Latin salsus, meaning salted. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas.
Sauce Béchamel (white)
Sauce Espangnole (brown)
Sauce Hollandaise (butter) and Sauce Mayonnaise (egg)
Tomato Sauce (red)
Velouté Sauce (blond)
Béchamel (White sauce) is the basis for other sauces such a Mornay (Gruyère and Parmesan cheese). The recipe for Béchamel is simple: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".
Béchamel and Asparagus Crepes with Mornay Sauce 
Sauce Espangnole is a basic brown sauce enriched with tomatoes. It has a very strong flavour and is rarely used directly on food but is the basis for many other sauces such as Demi-glace and Sauce aux Champignons (Mushroom Sauce).
Lamb Chops with demi-glace and Steak with Mushroom Sauce 
Hollandaise is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper.
Mayonnaise is a thick sauce made primarily from vegetable oil and egg yolks. Mayonnaise is a cold sauce. It is quite easy to make at home with a food processor.
Eggs Benedict and Shrimp Puffs with Mayonnaise 
Only 4 days until Opening Day
'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)