An apocalyptic chef must always be ready to bring the flavor at a moment's notice. You never know where you will stumble upon a ripe pasta tree that needs to be used immediately.

Foresight is a must to survive in whatever hellscape Overlord Jungkook has brought upon the land with his soft, supple, iron first. You can't go foraging without your spice belt, and can't even think of stepping outside without your mother sauce bottles. They enough will suffice to survive in the cold, K-pop riddled wasteland.

Do be careful about the member of the Church of Ketchup. They have spies everywhere and will not hesitate to attack you if they even detect the slightest hint of good taste.

Do keep at least one french fry with you to give someone you suspect of being a Ketchup spy. If you so much as see a package of McDonald's ketchup, you know how to deal with them.

As stated before, mother sauces are stepping stones into other sauces. We use them as a base to create new, interesting flavors. Sometimes, its enough to simply add a herb or an ingredient to turn a mother sauce into something new. We call these sauces "Derivative Sauces."

There are hundreds of derivative sauces. Hell, you can invent your own derivative sauce. Who's gonna tell you it ain't new, the ketchup people? Just slap your name into a sauce and you're done.

However, as an apocalyptic chef, it is my duty to at least give you the basic derivatives to get you on your way.

Bechamel Derivatives:

Mornay Sauce(the mac and cheese one):

The friend of every college kid, and a staple in any mother's cuisine, the Mornay sauce is the derivative of the Bechamel sauce when you add cheese. Usually, its parmesan cheese, but other cheeses can be added.

The formula is Bechamel Sauce + Fatty cheese + low heat.

Soubise Sauce:

The problem with dairy-based sauces is that adding vinegar or acid will cut it, or spoil it. As such, we need to add an astringent to add that zesty goodness. And what better astringent that an onion? Probably many others, but we gotta work with what we have.

For this, we need Onions in Brunoise, sauteed in butter + Bechamel Sauce. Heat them together at low heat for 5 minutes while stirring, and there you go! It goes well with poultry, or, you know, whatever. I don't judge. Eat it by the spoonful if that's your jam.

White Wine Sauce:

What if you don't have any Onions at hand? Well, first of all, shame on you. You must always be prepared! But let's use a simple substitute you can nab from the ruins of any suburban mom's house: white wine. It adds a zing and a zest with a touch of sugar that is bound to keep your mouth watering. Perfect with chicken.

For this, we need equal parts Bechamel Sauce and White Wine, heated and whisked until they incorporate. You have to keep whisking until its creamy and tasty. Add a spoonful of chopped parsley to finish. If you don't like parsley...then I'm sorry for you.

Mushroom Sauce:

If you somehow manage to get a hold of some wild, edible mushrooms without getting poisoned, high, or both, then you can make this delicious sauce. Canned mushrooms work fine here as well.

We will need Mushrooms to taste, either whole or cut + Butter + Bechamel Sauce. Sautee the mushrooms with the butter, then add to the bechamel while heating at low heat for 5 minutes, or until creamy.

Veloute Derivatives:

Supreme Sauce:

Perhaps the most known of all Veloute derivatives. Its rich, delicious, and silky smooth. Made with a Chicken-stock Veloute.

For this, we need a Chicken-stock Veloute + Mushrooms, sliced + Cream. This is an enhanced version of the Bechamel Mushroom sauce as it adds an extra element of creaminess with the cream, and a strong chicken flavor from the stock. Velvety, rich, and perfect for anything.

Aurora Sauce:

Chicken, tomato, what more do you want? It's sweet and creamy, and somehow, a bit wrong, but oh so right. It's the poor man's marinara.

For this, we simply need Chicken-stock Veloute + Tomato Paste, heated until silky smooth.

Bombay Sauce:

Fish are notorious for tasting fishy. Fishy, as it turns out, with that tasty. Fishy, as it turns out even outer, tastes great with curry, which this sauce has a lot of.

For this, we need a Fish-stock Veloute + Onion in Brunoise to taste + Coconut Milk to taste + 1 Laurel Bay Leaf + Curry seasoning to taste. Sautee the onion in butte, add them to the sauce with the coconut milk, the bay leaf, and the curry seasoning. Mix to taste.

If you don't have curry seasoning, then you are a disgrace as a Spice Kingpin. I'll give you a recipe, but this better be the last time you get caught without curry, you got me?

1 tablespoon cardamom

1 tablespoon ground coriander

2 teaspoons cumin

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon cayenne powder (use Kashmiri powder if you can find it - use paprika for a milder version)

½ teaspoon ground ginger

½ teaspoon ground black pepper

Tomato Derivates:

Neapolitan Sauce:

Pasta's sweetheart. Sweet, tangy, classic. Your mom's everyday sauce. This one has an earthy tone thanks to the oregano.

For this, we simply need Oregano + Tomato Sauce.

Marinara Sauce:

Tomato sauce + Basil. That's it. A subtle difference, but one that is noticeable for the bitter, delicious taste of basil. Good for pizzas.

Bolognese Sauce:

The quintessential meat sauce. It goes well with literally everything. Eating it will make you think of the warm summer night of Italy, even if you have never been there.

For this, we will need Tomato sauce(either Neapolitan or Marinara) + Celery, Garlic, Carrot, and Onion in Brunoise to taste + Grounded Beef/Tofu, if you're vegetarian + 1 Laurel Bay Leaf or two, or ten. We don't judge you.

For this, we need to saute the vegetables, remembering to saute them in a pot in order of toughness, meaning Carrots > Celery > Onion > Garlic, then making a huge hamburger patty with the meat, adding salt and pepper all over, then placing it in the pot to brown. The reason we do this is to make the browning as even as possible. After one side is browned, flip it and make the other side brown as well. Once both sides have been browned, smash the ball with a spatula and mix everything together, adding the sauce and the bay leaf. Mix and let cook on medium heat. The longer you let it simmer, the best it will taste as the sauce will extract more nutrients from the beef.

If you're vegetarian and are using tofu, forgo the browning part.

Hollandaise lightning round!

Bearnaise Sauce: Hollandaise + Tarragon. Great for meats.

Musteline sauce: Hollandaise + Cream. Great with veggies.

Mustard Sauce: Hollandaise + Mustard. Kinda self-explanatory.

Chiron Sauce: Bernaise + Tomato Puree. An abomination.

Foyot Sauce: Bernaise + Dark Stock.

And that's about it! As for the derivatives of the Espagnole sauce, we shall be evaluating them as we go, since they are weird and icky and only a member of the Ketchup sect would like them.

This is but a small dip into the world of derivatives, as there are many, many more combinations. As you can see, I have not given you as detailed a recipe as before, because you have to learn how much is a lot, and how little is too little. Recipes are suggestions based on general tastes, not guidelines. Experimentation is the name of the game.

And there is no better way to understand this than to make some fresh pasta!