Today, we're exploring mornay and hollandaise. To properly understand these sauces, you must know the five French mother sauces: béchamel, velouté, espagnole, hollandaise, and sauce tomat.

Try cheesy Mornay sauce on egg dishes, robust ají verde on virtually any kind of roasted or grilled meat or vegetables, and zesty Alabama white barbecue sauce on chicken, pork, or potatoes.