The French have been at it for centuries thankfully, any country that decrees a list of fundamental sauces known as the 5 mother sauces gets our vote. Those players being Béchamel, Espagnole, Velouté, Hollandaise, and Tomate.
Turning a few paltry ingredients into an unctuous sauce is a ubiquitously French art form.
Salsa verde, Mornay, au poivre, mayonnaise, to name but a few enviable ‘daughter sauces’. The silky, spiky stunner that is Ravigote sauce shows the rest of us that even green beans and an egg can make a fabulously tasty lunch. Erm, Amen? Continue reading “Poached Egg on Green Beans with Ravigote Sauce”