Martha Stewart's Cooking School

Sauces

Season 1, Episode 2 of 13

Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Finally, she prepares a quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce using only four ingredients.

Previously Aired

Day
Time
Channel
10/11/2012
10 a.m.
10/11/2012
noon
10/11/2012
5 p.m.
10/12/2012
1 a.m.
10/13/2012
4:30 p.m.
9/11/2014
noon
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