What Was New: July 2008
7 July
Feeling saucy?
"Roux is a cooked mixture of equal amounts of flour and fat – usually butter, although any edible fat could be used. It's used to thicken sauces and gravies, and is the basis for many classic sauces such as Béchamel and velouté. You can also use it to make a basic white sauce, to which you can add various additional flavourings, if desired, such as parsley, mustard, cheese, onion. etc." See Kay's photo-essay of how to make this fundamental sauce ingredient.
Photo-essay: Roux
8 July
The saucerer's apprentice!
"White sauce is very easy to make but there are still people who are unsure of how to make it – otherwise supermarkets wouldn't sell so much of the packet mix stuff!" Kay explains how to make a simple white sauce, which can also be the basis of many flavoured sauces.
White sauce
Post to del.icio.us
