Jill shows how to make one of the five mother sauces, Bechamel, which can be used on top of Crepes or in your Mac and Cheese!
Chef Ioanna and Chef Raven show step by step on how to make one of the Five Mother Sauces this one is called Espagnole or Brown Sauce... Sachet: 1/2 Bay Leaf 2 Parsley Stems 1/8th dried thyme 1 Clove Garlic 1/2 Teaspoon Black Peppercorns Brown Sauce: 1 Small Onion 1Medium Carrot 1 Stalk Celery 1 Clove Garlic 1/2 Cup Butter 1/2 Cup Flour 2 Tablespoons Additional Butter 6 Cups Beef Stock, Room Temperature 2 Ounces Tomato Paste Salt and Pepper to taste Directions: Sweat out the veggies with two tablespoons of butter "onions, carrots, and celery" about three minute
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