Velouté: How To Prepare A Velvety And Smooth Sauce
Velouté is a white sauce often served in poultry or seafood dishes and is made from white stocks, such as chicken, veal, or fish, depending …
Hollandaise Sauce: How To Prepare A French Emulsion
Chemically, hollandaise sauce is an emulsion using clarified butter, acidic water (water and lemon juice), and egg yolks. Because the butter’s fat and the water …
Tomato Sauce: How To Make A Tradicional French Recipe
Tomato Sauce is one of the five mother sauces on Carême and Escoffier’s list. It is regularly used to top pizzas, mix them into pasta, …
What Is Roux? Learn How To Make The Basic Ingredient Of French Cuisine
What Is Roux? It is a cooked mixture of flour and butter, is part of French cuisine’s foundations. This combination acts as a thickener agent, …
What’s The Difference Between Regular Butter, Ghee, And Clarified Butter?
What’s The Difference Between Regular Butter, Ghee, And Clarified Butter? Butter is present in every kitchen in the world. It is part of our daily …
Mirepoix: An Aromatic Blend of French Cuisine
The Mirepoix is one of the fundamental elements of classic French cuisine, playing an essential role in aromatizing stews, marinades, soups, stocks, and sauces. The …
Espagnole Sauce: Learn How To Make A French Brown Sauce
The simple-looking Espagnole sauce, made by reducing the veal stock, brown roux, aromatics, and tomato paste, is full-bodied and rich, being the starting point for …