Showing posts with label Sauce. Show all posts
Veloute Sauce
A Veloute Sauce is more widely used now instead of a béchamel sauce, it tastier and cheaper to make and a must in chicken and fish dishes.
Brown Sauce or Espagnole
This is the heavy flavorful sauce that should be served with red meats; steaks, ribs, roulades! It may seem like a daunting task but once you’ve mastered it, you won’t be able to eat your meat without it. Enjoy!
Béchamel Sauce
This is another standard or leading sauce used in ‘continental’ cooking! It’s my favorite and there are many variations to make small sauces including flavorings.