Types of Sauces A sauce should fall into one of three categories 1. A roux – Four of the above five start out with a roux 2. An emulsification 3. A reduction Roux A Roux is made by cooking equal parts flour and butter – usually about 2 TBL each and 1 C of liquid … Continue reading The Five Mother Sauces
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed