Got a new book today.
“Classical and contemporary Sauce Making”
by James Peterson
I look forward to trying out some new sauces to up my cooking game.
I want to start experimenting with the french mother sauces.
The 5 French Mother Sauces
1. Béchamel (White Roux + Milk + Salt, Pepper, Nutmeg)
2. Velouté (White Roux + White Sauce)
3. Espagnole (Brown Sauces)
4. Sauce Tomate
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