roux

tree

• béchamel, AKA white sauce — cream, Mornay (cheddar), Nantua, Soubise
  • mac and cheese (Mornay sauce)
  • biscuits and gravy
  • croque monsieur
  • lasagna
  • soufflé
• velouté — bercy, allemande, suprême, aurora, cardinal, Venetian, Breton
• espagnole, AKA brown sauce — demi-glace, poivrade, chausser, chateaubriand, bordelaise, Robert, duxelle
• (traditionally, French tomato sauce was made with a roux, but modern technique usually uses tomato paste instead)
• Japanese curry
• gumbo, étouffée, sauce piquante, Cajun courtbouillon

resources

• https://withinaplate.substack.com/p/a-guide-to-french-mother-sauces