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  • Espagnole completed.
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    Espagnole Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #3

    How to Make Espagnole Sauce The Espagnole is a build up of the first two sauces, the Bechamel and the Veloute. This is the most complicated sauce so far, but as long as you follow along, you will be able to handle it just fine! Ingredients you will need: mirepoix (4 ounces onions, 2 ounces […]

  • Simmering Veloute stock
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    Veloute Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #2

    How to Make Veloute Sauce A Veloute is as simple as a Bechamel, but with a different base for the sauce. Here we are using some sort of cooking stock, generally a meat one, rather than milk. Ingredients you will need: 4 ounces light roux (recipe and thickening agent explanation can be found here) 1  1/4 […]

  • Making the roux for bechamel.
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    Bechamel Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #1

    How to Make Bechamel Sauce This white sauce is one of the most basic of the five mother sauces. It is very simple to make and doesn’t take too much time either. Ingredients you will need: 4 ounces white roux (recipe and thickening agent explanation can be found here) 1 quart milk 1/4 onion with […]

  • Mother Sauces Part Two
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    Chef Blake’s Introduction to Mother Sauces | What are the big five?

    What is a mother sauce? Mother sauces come from the classical French cooking style of the 19th and 20th centuries. They can be used as a base for any sauce you would need for cooking. This is a quick introduction to the “big five.” They are called this because almost any sauce you can think […]