Other wise known as Bialy Barszcz or Easter Polish Sausage Soup You either love it or hate it, there’s no middle ground. The ingredient list is based on approximations, you have to adjust to taste. But the crucial ratio that determines the final outcome is …
Read MoreFrench Tomato Sauce
Try one of the other five French Mother Sauces We saved Tomato Sauce for last because this sauce has the most flair and lets us be reminded why we wear a cooking coat. Your thinking, Tomato Sauce, aren’t we drifting a tad Italiano? Well sort …
Read MoreDemi-Glace
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 …
Read MoreVegetarian Espagnole Sauce
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 …
Read MoreEspagnole Sauce
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 …
Read MoreVeloute Sauce
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. …
Read MoreMornay Sauce
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 …
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