Mirepoix · In the app

French sauces, recipes and cooking techniques

Every derivative sauce, all recipes, all technique lessons — offline.

In the app

Recipes are adapted from the public-domain classic French canon. Every line of text is written for this app.

White roux and milk, infused with onion and bay. The gentlest of the five and the one everything creamy is built on.

Gratins, croque-monsieur, lasagne, endive in ham, anything that wants a quiet creamy body. Grate Gruyère into it and you have Mornay.

White roux and milk, infused with onion and bay. The gentlest of the five and the one everything creamy is built on.

A blond roux loosened with clear stock and simmered until it is glossy. Tastes of whatever stock you made it with, which is the whole point.

Brown roux, brown stock, and two hours of patient skimming. The deepest of the five and the parent of every red-wine and mushroom sauce.

The only mother sauce whose thickening comes mostly from the vegetable itself. Pork fat, a little flour and long slow cooking do the rest.

Yolks, butter and acid held together by heat and nerve. The one mother sauce with no flour in it, and the one that can break in front of you.

Hollandaise with the vinegar reduction rebuilt around tarragon and shallot. The sauce for grilled beef, and the reason anyone learns emulsions.

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