Master these five mother sauces and take your food to the next level:

Roux—1 Tbsp butter + 1 Tbsp all-purpose flour.
Used to thicken sauces and gravies, roux exists in three colors depending on cooking time:
1. White (2 min)—neutral flavor for Bechamel and gravies
2. Blond (6 min)—slightly nutty for soups and Veloute
3. Brown (12 min)—nutty flavor for rich gravy sauce and Espagnole

Bechamel—White Roux + cream or whole milk tempered with grated nutmeg, bay leaf, garlic and onions.
Rich and silky. After 15 minutes of simmering, season with salt and white pepper.

Veloute—Blonde Roux + stock (chicken, fish or vegetable).
Used in pot pies, chowders and much more. Once fully simmered and at the correct consistency, season with salt and white pepper. A very versatile sauce, Veloute can be infused at the beginning when making the roux (one-pot method), either with bacon and onion, or with an Asian twist (shallots, green onions, garlic and ginger).

Espagnole—Brown Roux + Brown meat stock

Hollandaise—Egg yolk + butter + lemon juice

Slurry—Corn starch and water. Doesn't thicken, but adds gloss to the sauce.

Liaison—Egg yolk and 3 tbsp. cream added to a mother sauce at the very end to enrich the sauce further.