...and her daughter sauces. Besides the white mother sauce and her daughters, we also looked at combination sauces and liasion sauces. And of course what these sauces go well with.
One of the daughter sauces of white sauce is the mornay sauce which in short is a white sauce with cheese added. And one dish this sauce is featured in is Macaroni Cheese:
I never had this dish - made properly. My only experience dates back to an American High School lunch and there it was just one big lump of pasta and cheese glued together. Well, it certainly is not the healthiest dish of all times but prepared like this, it actually was quite nice.
An example of a few combination sauces are tomato sauce and pesto which cannot only made with basil, but do try coriander or mint and other nuts like walnuts or the like.
Another combination sauce, the tomato sauce. Puréed it can be used e.g. to make this delicious dish:
Crespelle alla Fiorentina
Basically the thinest pancakes (crèpe-style) filled with a mixture of Parma ham, ricotta cheese, spinach, Parmesan cheese, pinenuts AND puréed tomato "combination" sauce.
Lastly, the liason sauce. One famous representative is the Cabonara sauce served with spaghetti.
What I thought was really interesting, while you should always salt your water for pasta, don't put oil in the water as it stops the pasta from taking on other flavour.
Definitely a nice and simple dish always is pasta with some kind of sauce. By the way, did I mention the word "sauce" enough...
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