TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême

Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Béarnaise and Creole   BÉCHAMEL SAUCE BECOMES CHEDDAR CHEESE SAUCE It’s easy to make a robust Cheddar cheese sauce from a base of creamy, delicate béchamel (BAY-sha-mell) sauce.…
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TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces

Turn plain tomato sauce into Creole sauce. Photo by Andrew Bossi | Wikimedia.   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 sauces are made. Email Chef Johnny with questions or suggestions for other cooking…
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TIP OF THE DAY: Love Your Mother Sauces

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…
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