French mother sauces. Never made them

Made many different versions of sauce. Made similar and very different sauces.

但做过很多不同版本的酱汁。做过相似但也非常不同的酱汁。

Béchamel sauce

贝夏梅尔酱（白酱）

Main article: Béchamel sauce

主条目：贝夏梅尔酱

Béchamel is a milk-based sauce, thickened with a white roux and typically flavoured with onion, nutmeg, or thyme.[8]

贝夏梅尔是一种以牛奶为基础的酱汁，用白油面糊增稠，通常用洋葱、肉豆蔻或百里香调味。[8]

https://en.wikipedia.org/wiki/French_mother_sauces

was GRAVY

就是肉汁（Gravy）

and that was it

仅此而已

Brown gravy, white gravy

褐色的肉汁，白色的肉汁

Lotsa lotsa gravy,,,,

各种各样的肉汁，一大堆,,,,

Tomato gravy kindof weird, Flour and tomato puree.cooked on biscuits.

番茄肉汁有点奇怪，用面粉和番茄泥做，配饼干吃。

on the gravy after the fried chicken

炸鸡剩下的肉汁

Gave us a load of fat for sure.

这让我们摄入了大量的脂肪。

You just have to learn the basics.

你只需要掌握基本技巧。

Bechamel easily turns into Mornay and Espagnole and Veloute. We'd more rightly say that Bechamel is the mother for THAT family.

贝夏梅尔酱很容易就能变成莫尔奈酱、西班牙酱和 Velouté 酱。更准确地说，贝夏梅尔酱才是那一系列酱汁的母酱。

Hollandaise would be the mother of Mayonnaise, Beurre Blanc, Aioli, Bearnaise, Mousilline, Choron, Maltaise, Foyot, Robert, etc.

荷兰酱是蛋黄酱、白黄油酱、蒜泥蛋黄酱、荷兰子酱、慕斯林酱、科龙酱、马耳他酱、菲约酱、罗伯特酱等的母酱。

I think, once you've mastered Bechamel and Hollandaise, there really isn't any limit to what you can do with it.

我认为，一旦你掌握了贝夏梅尔酱和荷兰酱，你就能随心所欲地发挥，没有任何限制。