In French cooking -- and therefore, due to the influence of French cuisine, in culinary schools the world over -- there is a concept of five mother sauces. Although the idea was first formed by the ...

Created in the 1800s by chef Auguste Escoffier, french mother sauces serve as a foundation for any number of secondary sauce variations. Each mother sauce is categorized by its unique base and ...

Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

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On a quiet summery Saturday evening several years ago, when I was living with my family in Lyon, my wife and I arranged a last-minute babysitter to look after our twin sons. Then we took off, got out ...

Two pork chops with brown sauce, fries, and parsley on blue plate next to fork and knife - Food Via Lenses/Shutterstock Anyone experienced in cooking French food can tell you that it's not as ...