I'm giving myself a challenge: cook each of the mother sauces for a week, once a day. I'm skipping espagnol because veal, otherwise it's bechamel, then hollandaise, tomato and veloute. Tomato is easy, but for the others, to my knowledge I've never eaten food that uses them.
So I need suggestions for simple dishes I can make with each sauce. This will be a lunchtime project, since one shouldn't spoil dinner with a failed experiment, so I'm looking for as light as possible. A friend suggested croque monsieur and mac and cheese for the bechamel, and those fit fine.
The idea behind this is that cooks learn through repetition, but it's hard at home to cook the same thing day after day (if you expect anyone to keep eating). I'm trying to devise a way to combine repetition with variety.
And if anyone else wants to play along, I'd be glad of company. Bechamel starts Sunday!