Are there articles explaining how to explore the mother sauces and her children? My limited experience with this so far includes making bechamel, mornay, and veloute sauces, I am sure I have made others too, but did not recognize the fact. Learning how to describe sauces could be helpful too. I mean, is better to speak of a bechamel with cheddar as a bechamel or a cheddar morney? Are chili-con-queso and macaroni and cheese both bechamels?
Thanks
Thanks