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Become a sauce master: Here’s Part 3 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Bearnaise and Creole Secondary Sauces: Cheddar Cheese Sauce and Sauce Suprême If you have questions or suggestions for other tips, email Chef Johnny. ESPAGNOLE SAUCE BECOMES DEMI-GLACE…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace”
Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces, featuring Mornay Sauce and Sauce Suprême. Start at the beginning of the article with: Part 1: The Five Mother Sauces Part 2a: Secondary Sauces, Creole & Suprême BÉCHAMEL SAUCE BECOMES MORNAY SAUCE It’s easy to make a…
Continue reading “Mother Sauces: Secondary Sauces Part 2b: Mornay Sauce & Sauce Suprême”
[1] Turn plain tomato sauce into Creole sauce (photo © Andrew Bossi | Wikipedia). [2] Shrimp with Creole sauce. Here’s the recipe (photo © Eating Well). Earlier this week we introduced the five mother sauces, noting that each was the base for many other secondary sauces. Today, chef Johnny Gnall explains how the secondary…
Continue reading “Mother Sauces Part 2a: The Secondary Sauces, Creole & Béarnaise”
We became overly fond of Ben & Jerry’s new Banana Greek Frozen Yogurt with Peanut Buttery Swirls. But after we finished the two pints sent to us by Ben & Jerry’s, we couldn’t find the flavor locally. Necessity being the mother of invention, we experimented with making our own PB swirl ice cream. To please…
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What are the “mother sauces?” Today’s tip, from chef Johnny Gnall, explains them and sets you on the path to making each one. This article continues with part 2, the secondary sauces made from the mother sauces. If you have questions or suggestions for tips, contact JohnnyGnall@hotmail.com. When Georges Auguste Escoffier* laid the foundation for…
Continue reading “The Mother Sauces Of French Cuisine: Love Your Mother!”
