Category: Velouté Sauce

I can’t believe we did it! We have reached the fifth and final Mother Sauce of French Cuisine. While I’m no expert or even a trained chef, I understand the importance of sauces in cooking. Frankly, I think some of the things we eat are nothing more that a vehicle to transport a luscious sauce to our lips. I love escargot, but I’d have to admit it’s a fancy way to get garlic dripping in butter from the plate to my anxiously awaiting mouth.

Continue reading “The Velouté Sauce Makes Five”