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BETH V

Béchemel
Espagnole
Tomato
Hollandaise
Velouté

Now you'll never forget!

I think it was the French equivalent of the Italian Marinara sauce.

I did not look extensively, but I can not recall any French dishes with this sauce.

To me, it looks a lot like many other bright tomato sauces.

Tomatoes are not a big deal in French cooking.

which of these is the best if you're on a diet?

I guess I always knew this, but your post reinforces the French influences in Cajun cooking.


First you make a roux.....

Thank you both MeridianDog and BD.

I have the Antoine's cookbook. The recipes in there are very difficult to accomplish at home because of the use of these sauces. You have to use this much espagnole and this much tomate and this much veloute. So you have to have all of those sauces ready and available to complete the dish. It would be a huge undertaking to have to make all of those from scratch for one dish.

I'll stay just a cook, thank you.

very surprised beurre blanc didn't make the top 5 list Classic sauce with reduced white wine that is the perfect pairing for fish and seafood. Friend of mine who studied in France said that was the first sauce they learned to make

thanks for the clarification

hope all is well with you and yours brother