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)…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême”

TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces

[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 “TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces”

The Mother Sauces Of French Cuisine: Love Your Mother!

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!”