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sauce is a flavorful liquid that is usually thickened. A sauce is used to add flavor, moisture, richness and appearance to foods. Sauces also add an interesting and complex level to many foods. Sauce making techniques are basic skills but they take practice to master. Many of the best sauces are made from stocks. To finish a sauce most Chefs use a chinoise, it makes a sauce perfectly smooth and more refined. Every Chef knows from experience that a good sauce will compliment and
enhance good food! No time to make a great Demi-Glace Sauce? Check out our wonderful Demi Glace Mix.
The Leading Sauces or Mother
Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. From
these leading sauces, thousands of other sauces can be made!
the links below for leading sauce recipes
Veloute Sauce, Chicken
Veloute Sauce, Veal
Veloute Sauce, Fish
Brown Sauce (Espagnole)
Click Here to Learn to make perfect Roux!
Chefs Note: We can help "You Save Time" in preparation with the following Chef Tools -
Kyocera Ceramic Knives (always sharp) & Ceramic peelers and graters
Saffron, Vanilla & Spices
John Boos Maple Blocks & Cutting boards are # 1
MessermeisterThe Best German Knives!
Chefs Choice Chefs Electric Knife Sharpeners will save you time!
Chef selected Stainless Steel Pots & Pans!
Chefs Favorite Chinoise & China Cap Strainers!
Click the green arrow on the right for more cutlery!
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