The “mother sauces” were developed during the early 1800s by the bastion of French cuisine, Marie-Antoine Carême, and are a mainstay of French cuisine and cooking in general. Except for Hollandaise, all the mother sauces start with a roux at their foundation which begs the question: what is a roux? Answer: nothing to be afraid […]Continue Reading "The Mother Sauces are Nothing to Be Afraid Of" →
CASA Blog — Page 2
Page 2 of 12
Read articles & recipes from the Chef Apprentice School of the Arts.