Stocks & Sauces: The Basics
If sauce making is the heart of classical cuisine, stocks could be considered the heart of sauce making. Understanding stocks and sauces is kind of like Culinary Arts 101 in that it informs and influences so much of culinary thinking and builds skills that will be indispensable. So get ready to take your cooking to the next level!
Step-By-Step: How To Make Clarified Butter
Whether you're making Hollandaise or a roux for thickening a white or brown sauce, you're going to need clarified butter -- which is purified butterfat. It only takes a few minutes to make, and this step-by-step guide shows you how it's done!
Whether you're making Hollandaise or a roux for thickening a white or brown sauce, you're going to need clarified butter -- which is purified butterfat. It only takes a few minutes to make, and this step-by-step guide shows you how it's done!
Step-By-Step: How To Make Roux
One of the most common thickeners for sauces and soups is a mixture of equal parts fat and flour called roux. Here you'll see how to make a roux using clarified butter.
One of the most common thickeners for sauces and soups is a mixture of equal parts fat and flour called roux. Here you'll see how to make a roux using clarified butter.
Mirepoix
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.