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This one mother sauce, espagnole, creates the foundation for many daughters. By adding vinegar and onions, we’ve now created lyonnaise sauce, the perfect compliment to a juicy ribeye.

Breaded and accented with fresh thyme, and served with an onion sauce, Simone said “Lyonnaise” marked by the use of onions. For dessert, Simone selected Waldorf Pudding, a modern invention ...

sauce lyonnaise, sauce porto, and sauce Mornay. The last of these sauces may share the inventor's name because he's said to have been Duke Philippe De Mornay, a 16th and 17th-century nobleman. But ...