#and a basic Béchamel

[lonelydipshit]

Ok 1) vegetable is a culinary term, whereas fruit (in the sense of thing that grows from flower/bud and contains seed) is a botany/biology term, which is where a lot of the confusion with the tomato thing comes from. This also is how mushrooms snuck into being vegan, they’re under the culinary term vegetable and since vegans eat vegetables they’re fine. Grains is also a culinary/cultural term which explains its inconsistent definitions as well

Honestly bizarre that tomatoes get all the flack for “not being a vegetable” because they're technically a fruit when:

A) There are a ton of fruits that get categorised as vegetables. Like this also applies to pumpkins, squashes and cucumbers.

B) The fucking mushrooms are standing there at the back of the crowd in this witch trial, trying to look inconspicuous because they somehow got into the vegetable club with no fucking controversy despite the fact that they're not even plants.

[original-punks]

pizza, drink, and movie w/ my beloved mum 🥰

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[iocity]

ASL ‘Merica AU where Sabo is a straight A+ to almost failing gifted kid burnout warrior who goes to college for PoliSci (he is a raging socialist and also fucking insane actually, the craziest). He is the student government president on campus when he goes to college, and the Dean HATES HIM; he KEEPS GETTING ELECTED THOUGH. He fucks with the dean PURPOSELY and acts like he has no fucking clue he is driving the poor man insane. He is in for his masters at 21, and despite being quite the important figure on campus (he literally met the governor for lunch and later keyed his car, secretly ofc) he is absolutely unhinged and criminal in his activities. Ace is a delinquent who ONLY gets to stay in school because he makes ok grades (he is a GOD at literally anything crafty or homemaking-y but sucks at school cause unfair skill testing is a state requirement. Sewing, printmaking, art, photography, jewelry making, carpentry, fashion, pottery, stop motion; you name it and Ace is going fucking insane in the studio. He ends up mentoring for welding and jewelry making, and he goes to trade school. Everyone there is surprised at how polite and well-mannered he is cause he dresses like a SLUT. He acts business casual but dresses like he just got back from an LA bender), and Luffy fails miserably at everything but Biology, specifically entomology and ethnobotany, but he is like a child genius in those (his special interests are bugs and food basically, which is also how he ends up meeting Sanji; a quirked up french (he is from Manhattan) boy goated with the sauce, the sauce in question being béchamel). Luffy is a freshman in for… you guessed it! An Entomology and Biology (they did not have ethnobotany; he whined so hard until Sabo threatened to key the Dean’s car, and Ace had to stop them) double major, and the ONLY reason he hasn’t failed out is because he is so freakishly smart at his majors’ classes despite failing every other class. He SUCKS at chemistry and advanced calc though (he needs to pass them for his majors), which is how he ends up getting tutoring from this absolute nerd in highschool (Choppa) and his adoptive dad (Franky). Also Sanji has an even specialer interest than Luffy foodwise and Luffy really admires him because of that.

Masterlist!

[tundrafloe]

At last month's Unleashed Convention, at his panel with Mike, Dave talked about the writing of Boosh.

Dave: “Noel and Julian used to write basically film scripts for a TV episode. They were so dense and it was so much work on the costumes and the music and the sets and then their double act. It’s just like you can go back and watch it a thousand times ‘cause it’s like a dense layered lasagna, a dense lasagna of comedy. The béchamel sauce is Mike and I’m a little parmesan on the top."

[soprawrites]

Let’s say you’re having essentially a “perfect day.” Everything is going your way, youre doing what you wanna do, my question is on this perfect day, what are the foods/meals you’ll be having? 😀

What a fun question!

For breakfast, I’d definitely have some classic pancakes with fresh strawberries and blueberries. Of course, have to have a drizzle of maple syrup to go with it too!

I'd have to have ramen from a local Japanese restaurant for lunch! My go to is either chicken or shoyu and I'd probably add an extra egg to it. Those ramen eggs are sooo yummy, I could eat them on their own!

For dinner, it would have to be an Egyptian dish called koussa bel béchamel (كوسا بالبشاميل), which literally translates to zucchini with béchamel. It's basically a casserole dish consisting of zucchini, ground beef, and a béchamel sauce that gets baked in the oven. It's super creamy and delicious! Though, for the past few years, my mom and I have tweaked the traditional recipe to be more easy for our dietary intolerances, so now we make it with ground chicken and instead of milk in the sauce we use cashew milk to make it dairy-free! Unfortunately, I don't have any photos of the dish 😔 but the next time we make it, I'll reblog with a photo!

Throughout the day, I'd have to snack on green grapes and Cape Cod chips. I've also got a major sweet tooth, so I'd love to have any cookies, cakes, or pastries lolll

Thanks for the ask! This was fun to think about 😊

[tlaquetzqui]

It’s funny how much of French cuisine is just good country cooking. Take off “stew this meat with these vegetables, possibly in wine” and “arrange scrambled eggs around some other ingredient” and there isn’t much left. Hell, three of the five Mother Sauces are just gravy (velouté and Espagnole are basically poultry and brown gravy, respectively, while béchamel is sawmill gravy).

[thetreetopinn]

*Buys a pre-made microwavable meal from the grocery store that says "Cajun Chicken Pasta"*

Huh, this might be good. Hope it's not too spicy.

*heats it up and tastes nothing but the most basic of basic béchamel sauces with no salt at all*

Bitch... this ain't even WHITE PEOPLE spicy.

As a native Louisianan, I am OFFENDED.

*adds salt, pepper, and cayenne*

[rebeccasculinary]

Learn How to Cook Like a Pro with Rebecca’s Culinary Group

Cooking is an art form that brings together creativity, technique, and passion. Whether you’re a beginner or an experienced home cook, elevating your culinary skills can transform simple meals into gourmet experiences. At Rebecca’s Culinary Group, we specialize in teaching you how to cook like a pro, combining expert advice with mouthwatering recipes that will impress even the toughest critics.

Why Learn from Rebecca’s Culinary Group?

Rebecca’s Culinary Group is not just another cooking platform. With years of experience and a love for food, our mission is to empower people to cook with confidence and creativity. We offer a comprehensive approach to learning that caters to every level, from novice cooks to advanced culinary enthusiasts. Our hands-on, step-by-step guidance helps you master the techniques used by order breakfast catering in boston professional chefs, ensuring you can replicate the magic in your own kitchen.

Here’s why Rebecca’s Culinary Group stands out:

Expert Guidance: Led by professional chefs with decades of experience, our tutorials cover a wide range of culinary techniques, from basic knife skills to advanced cooking methods.

Diverse Recipes: Our recipes cover everything from simple, everyday meals to complex dishes for special occasions. Whether you're interested in healthy eating, international cuisine, or gourmet delights, we have something for everyone.

Personalized Approach: We offer personalized tips and tricks to help you overcome your kitchen challenges, whether it’s perfecting that difficult soufflé or mastering the art of seasoning.

Master Essential Culinary Techniques

The secret to cooking like a professional lies in mastering essential techniques. At Rebecca’s Culinary Group, we break down the most important culinary skills into simple, easy-to-follow steps, so you can apply them confidently.

Knife Skills

Good knife skills are fundamental in any kitchen. We teach you how to hold a knife properly, how to chop, dice, and slice with precision, and even how to care for your knives. With our guidance, you’ll work faster, safer, and more efficiently.

Cooking Methods

From grilling and sautéing to roasting and poaching, there are numerous ways to cook food. We walk you through the best methods for each type of ingredient, ensuring that you maximize flavor and achieve perfect textures.

Sauce Making

A well-made sauce can elevate any dish. At Rebecca’s Culinary Group, we teach the essential sauces, including béchamel, velouté, and hollandaise, as well as quick sauces for everyday meals like pan drippings or a fresh herb chimichurri.

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From holiday feasts to dinner parties, our recipes for special occasions will make you the star of the show. Try our succulent roast chicken with herb butter, indulgent truffle risotto, or decadent chocolate soufflé for a touch of elegance.

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Eating healthy doesn’t have to be boring. Our healthy recipe section includes salads, grain bowls, and plant-based meals that are packed with flavor, using fresh herbs, spices, and clever cooking techniques to keep things interesting.

Tips for Cooking Like a Pro

At Rebecca’s Culinary Group, we don’t just offer recipes; we provide professional tips to help you become a better cook. Here are a few pro tips that will instantly elevate your cooking:

Mise en Place: This French term means "everything in its place." Before you start cooking, prep all your ingredients. It helps keep your kitchen organized and ensures you’re ready to cook efficiently.

Season at Every Stage: Seasoning your food is key to unlocking flavor. Don’t just season at the end—add salt, pepper, or other seasonings as you cook to build depth of flavor.

Use Fresh Ingredients: Fresh herbs, spices, and high-quality produce make a world of difference in your dishes. Whenever possible, use the freshest ingredients for the best results.

Join Rebecca’s Culinary Group Today!

Cooking like a pro is within your reach. Whether you want to improve your everyday meals or learn gourmet techniques, Rebecca’s Culinary Group is here to help. Our platform is designed to make learning fun and accessible, with plenty of resources to turn you into a master of the kitchen.

Ready to take your culinary skills to the next level? Head over to rebeccas culinary group and start your journey today! With our expert guidance and delicious recipes, you’ll soon be cooking like a professional chef, creating unforgettable meals for your family and friends.

[jonfarreporter]

A Journey through Greek Culture awaits at the 73rd annual Greek Food Festival in San Francisco

It’s that time of year again when the abundance of harvest beckons people to gather to feast; and what better way to feast than a food festival like the 73rd annual San Francisco Greek Food Festival beginning on September 20.

San Francisco’s long-running and beloved Greek Food Festival, returns to the Mission District this fall.

The festival is newly rebranded as “A Journey of Greek Culture.”

The three-day food festival will offer for purchase a wide variety of freshly homemade Greek food, including Spanakopita, Moussaka, Gemista (also known as stuffed peppers), Gyros, and other meat and vegetarian options.

Greek desserts and wine will also be available for purchase, and vendors will be on hand selling a selection of items.

The entertainment will be traditional dance performances by award-winning folk dance groups. They will enhance the festival with new as well as classic Greek music for all to enjoy.

Speaking on behalf of the organizers of the festival, Maria Nicolacakis took a few moments to explain what all goes into the annual festival at Annunciation Cathedral in the heart of San Francisco’s Mission District.

“A lot of food is made,” she exclaimed.

When asked about ‘what does it take to prepare for the three-day celebration festival?’ She said, “Regarding the food prep specifically, we have two main kitchen leads.”

“There are hundreds of volunteers, of all ages who sign up for shifts in the kitchen over the course of several weeks ahead of time, leading up to the festival,” Nicolacakis said.

Mentioning a few of the other details the festival must attend to, Nicolacakis noted.

“In addition to the food there are all the other logistics of the festival, such as permits, floor plan layout, the purchasing of the food, decor, volunteer management (for the three days of the festival), and donation solicitations for both food items and commemorative album ads.”

Typically, when festivals like this are put together, it’s a labor of love on the part of the entire community, usually a church, such as Annunciation Cathedral. The Cathedral’s congregation initially was established over 100 years ago in 1921.

“It is an intergenerational effort designed to bring the whole community together in celebration of Greek culture,” said Nicolacakis.

Mothers, grandmothers and extended families all rally together to make such a festival a success as well as a tradition. That particular flavor or savory dish delight so many people enjoy, most likely is from a cherished recipe that has been handed down through generations.

This is why the local-community-based annual food festival has been well-attended for over seven decades. Emphasis is on all dishes being home-made.

“Home-cooked food items are completed in batches and categories,” Nicolacakis continued.

“For example, the spinach filling is made for the spanakopita triangles first, then The spanakopita (a savory spinach pie) is assembled.”

She went on to explain further that “the meat sauce for the pastítsio (a Greek & Mediterranean pasta dish) and the (beloved by many) Moussaka (a Greek & Mediterranean style casserole) is prepared first.”

“Then follows the béchamel sauce, said Nicolacakis (it’s basically a roux, similar to hollandaise but very unique to Greek cuisine) and then the trays are assembled.”

In addition to the many savory entrees there are desserts, like baklava and Loukomadies (a Greek form of donuts).

“Our ‘cafenio’ (coffee shop) set up will offer Greek desserts and coffee,” said Nicolacakis.

“Greek wine, beer, and other drinks will be offered,” she said. “And, a variety of vendors will be on hand selling a selection of various items such as gifts, crafts, etc.”

“The music will be provided by DJ Jukebox C, who plays both new and classic Greek tunes,” said Nicolacakis.

The raves about the festival and its food on Yelp and other social media sites is five-stars. Mission Local, among others news sources, cites it as a highlight on its Events page.

Marke Bieschke the Arts & Culture editor of 48 Hills considers this annual festival as one of his favorites. “This is an old school culture fest… It’s so wholesome and delicious,” he noted in his ‘Arts Forecast’ column on the local news website.

The festival begins on Friday September 20 opening at 11: until 9:00 PM. It continues for the entire weekend through Sunday Sept. 22.

The event is easily accessible via public transportation and valet parking will be available. Admission is Free!

Annunciation Cathedral is at the heart of San Francisco’s Mission District, located at:

245 Valencia Street (between 14th St. and Duboce). For more information visit Annunciation Cathedral website.

[mondosol]

The Versatility of the White sauce Béchamel

Béchamel sauce, also called white sauce, is a classic French sauce that’s used as the base for many other sauces. In fact its creamy texture and delicate flavor make it popular in French and international cuisine. Béchamel sauce Béchamel is an ancient basic sauce claimed by both the French and the Italians as their own creation. Butter ½ cup (100 g)Flour 00 ¾ cup (100 g)Whole milk 4 ¼ cups (1…

[littlethingwithfeathers]

I buy that six pack of pasta ALL THE TIME. It's so good. I make baked ziti (recipe on my blog here) with that penne. It's basically the same shape. I also use the penne for alfredo sometimes which the recipe is as follows. (and before anyone gets on my case, yes I'm absolutely cheating and basically making alfredo-flavored béchamel-ish sauce, but this makes for a much more stable sauce, both on the stovetop and when microwaving for leftovers later.) 3 TBS butter 3 TBS flour 1 cup heavy cream 1 1/4 cup milk 1/2 cup parmesan cheese Melt the butter over medium low heat. Add the flour and whisk to form a paste and let come to a bubble. Allow to cook for one or two minutes. Slowly pour in the cream and milk, whisking constantly as you go. Keep the heat on medium low and bring just barely to a simmer. Stir often, making sure to scrape the bottom of the pan to prevent sticking. Once the sauce has thickened to your liking, add the parmesan cheese and taste for seasoning. This is for 1 bag of pasta. But I frequently double the recipe (and only use 4 TBS butter and flour) because leftovers are a favorite in my house. The reason the penne works is because this sauce is pretty thick and clingy. More so than a traditional alfredo. I like to add some cajun seasoning, red pepper flakes, and cooked chicken breasts for a more complete meal. And this goes amazing with some roasted broccoli (400 degrees for 10-15 minutes with olive oil, salt, garlic powder, and black pepper). I also use this exact recipe for mac and cheese... I use about 2 1/2 cups of assorted cheeses. My usual mix is about 1/2 cup smoked gouda and 1 cups of my usual cheddar/jack shredded cheese mix. Just melt them in at the end. You can either eat as is or pile it into a casserole, top with more shredded cheese, bake at 350 for 30 minutes or until the cheese is bubbly. You can also make this ahead of time and refrigerate. Bake covered for 30 and then uncovered for 10. And last thing... homemade hamburger helper is great with that penne. Ingredients: 1 small onion, finely diced. 2-3 cloves garlic, minced 4-5 strips bacon (cut into one inch pieces) 1 pound ground beef (could also use any kind of ground critter. Go for the leaner stuff if you can but it doesn't really matter) 1/2 cup white wine (optional but it does make it fancy) 1 TBS smoked paprika salt and pepper 1 bay leaf a healthy shake of red pepper flakes (optional) 1 box chicken broth 1 pound curly pasta (elbow macaroni is traditional but anything short and curly will do) 1/2 cup heavy cream or half and half 1 cup shredded cheese (something nice and melty like the taco blend or colby jack) In a pot, add your bacon and render it, but don't cook it until crispy. Remove with a slotted spoon and set aside for later. Cook your onion until soft and starting to take on a little color. Then add your ground beef. Cook until browned and starting to stick. Dump in the white wine or a little of your broth and stir well to get up all the browned bits. Let simmer for 2-4 minutes and then add your seasonings, broth, bacon, and cream. Stir and bring to a simmer. Once simmering toss in the pasta. Make sure it's covered by the liquid and if not add a little water or more broth. Bring to a boil and cook until pasta is done. You'll need to stir a good bit to keep it from sticking. And you might have to add a little water. You want it to cook down to sauce but not be completely dry. Add in your cheese and serve! Tip: you can add some frozen corn or peas to make this a little more all-in-one friendly. This is another one I like to serve with broccoli for soaking up the sauce. Tip: you can totally use sammich cheese squares if you have any lying around to use up.

So, Costco sells this pasta three-pack which contains Casarecce, Gemelli, and Penne pastas. And it's become a bit of an online joke that people LOVE the first two but are meh on the penne, which doesn't hold sauce as well, resulting in a lot of questions about ways to serve the penne. I have fallen into this trap and have about three pounds of good quality penne in my kitchen.

So I thought I would ask Tumblr, what are your best penne pasta recipes?

Also one of my favorite footballers just collapsed on the pitch and has been taken to hospital and I'm more worried about someone I don't know at all than I have a real right to be so I could use some distraction. (Edo Bove, who I saw play for Roma live last year and who has not looked healthy lately.)

[sixtocarreon]

Mornay Sauce

Sauce Mornay is a classic French sauce that’s essentially a béchamel sauce (a white sauce made from a roux of butter and flour cooked in milk) enriched with cheese. It’s creamy, rich, and versatile, commonly used in dishes like macaroni and cheese, vegetables, eggs, and fish. Here’s a basic recipe for Sauce Mornay: Ingredients: Unsalted Butter: 2 tablespoons – For a rich, smooth…

[fromthescrapbook]

L'APPRENTICE CUISINIERE

K so I like to pick up magazines and media from different languages and from different places and today I finally managed to finish something I've been wanting to for a long time. So this is a white roux recipe, a cousin to the bechamel sauce. It's from a French magazine from the 50s-70s which I've translated into English to the best of my abilities. The roux is a type of sauce where you mix flour and fat.

I have more stuff like this in a few other different idioms that I want to translate, but I'll have to take my time. I'm leaving the translation below. I found this quite useful and informative and after the recipe they give you possible versions and combinations depending on what you want to eat the sauce with. And with all the untranslateable terms I realised how much French cuisine has coined.

------------------------------------------------------------------------------

White sauce

This sauce is an accompaniment to vegetables, fish, poultry. Unlike what's too often widespread, it is never made with milk. Only the Béchamel sauce is, whose basic technique is the same (we'll get back to that shortly). - Régine Signorini

REQUISITES FOR SUCCESS:

Good balance of proportions: butter, flour, liquid (see below).

Don't use extra-fluid flours that thicken too much. They won't do this in a good way. Some flours that have been milled for a long time produce the same effect for different reasons. If the sauce liquefies at the end of cooking you can fix it by binding it with egg yolks (see photo 6).

Butter and flour should cook sufficiently together before adding the liquid: this cooking is called "making a roux". The liquid should always be added cold and all at once to avoid lumping. The liquid is generally the broth obtained from cooking the food that the sauce accompanies: vegetables (asparagus, leeks, cauliflower), fish, mussels, poultry or meat (chicken white, blanquette, etc.). At the end, you can add the egg yolks and cream to thicken or enrich the sauce.

The sauce should be stirred continuously until fully cooked. So prepare all your ingredients before you begin.

FOR 4 TO 6 PEOPLE

50 g butter, 50 g flour, 1/2 litre liquid [e.g.broth] a cofeespoon of fine salt, pepper.

Put the butter on low heat and let it melt fully.

Add the flour in one sitting (this can be done away from the fire), let it cook while stirring: the mix becomes smooth and very much bonded, then it begins to acquire the texture of a mousse.

Once the mix gets very moussy it acquires a cookie odour, don't let it take colour. At this stage of cooking you should have a white "roux". Cooked a while longer, the "roux", becomes blonde and then brunette, this being the basis for another sauce type. Add the cold liquid in one sitting.

The sauce will appear failed because the particles of butter and flour were distributed in the liquid. After a few minutes, it resumes consistency and begins to thicken. The Sauce is done cooking after you've added broth once or twice.

If you still have to make other things, put the sauce in a bain marie and melt a piece of butter without sinking it in; let it melt on the surface, it will prevent a coat from forming. Mix when ready to serve. Season with salt and pepper.

To enrich or thicken the sauce, you may add one or two egg yolks, but never directly: they will coagulate without thickening. To do this, put the yolks in a bowl; slowly pour a bit of the sauce to get the yolks used to the heat; then pour the contents of the bowl into your pan and mix.

Here we'll give you the composition of the most common [white] sauces [illegible but something about mentioning the greatest white sauces afterwards: the Nantua, the Villeroy, the hot-cold, etc.]

For vegetables: white roux + broth from cooking your chosen vegetable

For fish: white roux + court-bouillon

With capers: white roux + court-bouillon + capers

Norman: white roux + court-bouillon (or mussel water and white wine) + cream

Aurore: white roux + water + tomato sauce

Pullet: white roux + meat or fish court-bouillon + eggs + cream + chopped parsley

Mushrooms: white roux + vegetable broth + mushrooms sauteed in butter

Ravigote: white roux + broth (vegetable, meat, or fish) + shallots (chopped and cooked in vinegar) + egg yolks + minced tarragon and chervil

Carry: white roux + broth + cream + a coffeespoon of carry [curry?]