Mother Sauces: Tomato, Bechamel and Hollandaise

January 30, 2008

For our HRM 13 Lab, we made the three of the mother sauces in cooking: Tomato Sauce, Bechamel Sauce and Hollandaise Sauce. For the tomato sauce, we actually used fresh tomatoes and we made 3 different kinds which are Tomato with Mushrooms, Tomato Basil and Tomato with ground beef.

Tomato Basil

Tomato with Ground Beef

As for the 2 remaining sauces, we made it for the dippings in chicken fingers and other vegetables. I made it and I'm happy for the results, it was delicious! ^^