Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, béchamel, beurre blanc, and marinara.
Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy béchamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Finally, she prepares a quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce using only four ingredients.
SAUCES
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- 00:00 Introduction
- 00:38 Hollandaise
- 08:27 Beurre Blanc
- 12:42 Béchamel
- 18:47 Marinara
