Working my way through mother sauces, trying to improve my skills. Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought. A white to brown is easy. Dark brown has given me plenty of trouble. The low and slow game is the only way to go it seems. However I have truly found a new love for piccata.
Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)