Techniques
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Stocks and Sauces
“Melted” tomatoes and onions make a great base for sauces, braises, and pizza toppings.
Source:
Saveur
This flour makes a great base for gravy and helps flavor and thicken stews.
Source:
Saveur
A staple of countless Acadian dishes, the roux is simple to make, provided you have the patience.
Source:
Saveur
For any dish, there exists a french sauce to compliment it beautifully. In this article, you will learn of seventeen such sauces.
Source:
A La Carte
Just a flick of a whisk keeps butter emulsified and creates a light butter sauce perfect for many food applications.
Source:
Saveur
Clarifying stock doesn’t have to be a big production—at least, not if you use this simple technique.
Source:
Saveur
