Tag: Secondary Sauces

Mother Sauces: Secondary Sauces Part 2b: Mornay Sauce & Sauce Suprême

Posted on by thenibble

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” →

Mother Sauces Part 2a: The Secondary Sauces, Creole & Béarnaise

Posted on by thenibble

[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” →