Author: R. M. Dolin

Try one of the other five French Mother Sauces If you’ve ever heard of one of the five French Mother Sauces, it was probably Demi-glace; cool to write, fun to say. After what we just went through with the unheard of Espagnole sauce, you’re probably …

Try one of the other five French Mother Sauces Non roux version The vegetarian, non roux version of Espagnole ingredient list is 1 large Portobello mushroom (6 oz) – chopped small 1 large carrot – unpeeled – chopped small 1 large onion – coarsely chopped …

Try one of the other five French Mother Sauces Espagnole is a brown sauce and we will make both a classic and vegetarian version – because we all know someone into food drama. Espagnole is a rich brown sauce and like Béchamel was the base …

Try one of the other five French Mother Sauces This is where our exploration of French sauces gets more complicated, but after mastering the first two sauces we are boiling with confidence and ready for challenge. This recipe calls for a consume made from stock. …

Try one of the other five French Mother Sauces After my detailed approach to explaining Béchamel, you’re probably thinking that Mornay will be twice as complicated since it came in at number two. Well you couldn’t be more wrong. After you’ve mastered Béchamel sauce, Mornay …

The quintessential French white sauce