NEXT-GEN SAUCES

MOTHER SAUCES ARE THE FOUNDATION OF FRENCH COOKING, SERVING AS A BASE FOR A MULTITUDE OF VARIATIONS. HERE, EASY ADD-INS AND SUBSTITUTIONS BRING NEW LIFE TO THE FIVE CLASSIC SAUCES.

- BY KATHRYN HENDRIX

PIMIENTO-BEER CHEESE BÉCHAMEL

HANDS-ON 10 MIN TOTAL 15 MIN MAKES 2 CUPS SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW

Build on béchamel's base with stout beer, Dijon, cheddar cheese, and pimientos.

• 2 Tbsp. butter

• 2 Tbsp. flour

• ¼ cup stout beer

• 1 cup whole milk, or more as needed

• 1 tsp. Dijon mustard

• 1 cup shredded sharp cheddar cheese (4 oz.)

• 1 (4-oz.) jar chopped pimientos, drained (1/3 cup)

• Pinch of salt

• Pinch of black pepper

1. Melt butter in a small saucepan over medium-low heat. Gradually whisk in flour; cook, whisking constantly, until a thick paste forms, about 1 minute. Whisk in beer until combined. Gradually whisk in milk and mustard.

2. Bring to a simmer, whisking frequently. Reduce heat to low and cook until thickened, about 5 minutes. Gradually whisk in cheese until melted. If needed, add more milk, 1 tsp. at a time, to reach desired consistency. Whisk in pimientos, salt, and pepper. Espagnole is made with a brown roux, a mixture of equal parts flour and butter cooked until deep brown, with a strong, nutty aroma. Because the flour in a brown roux is cooked longer than in a white or blond roux, it thickens sauces less but has more flavor.

SOY-MISO ESPAGNOLE

HANDS-ON 10 MIN TOTAL 1 HR MAKES 2½ CUPS SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW

Completely transform the classic tomato-based brown sauce with just two ingredients: soy sauce and miso.

• 1/4 cup butter

• 1/2 cup chopped onion

• 1/4 cup chopped celery

• 1/4 cup chopped peeled carrot

• 1/4 cup flour

• 1/2 cup tomato purée or 2 Tbsp. tomato paste

• 4 cups 50% less-sodium beef stock

• 1 bay leaf