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)…
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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…
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