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Cooking Sauces - cookingsauce.com

Your Guide To Cooking Sauce. Sauces are used in virtually every cuisine. In France, they date back to medieval times and have become a defining characteristic of French cuisine. There are four variations of French sauces:. Made from white stock and thickened with egg yolk. Made from milk, thickened with roux. Made from brown stock, thickened with roux. Made from white stock, thickened with roux. Sauces can also be made from stewed fruit. Two examples are applesauce and cranberry sauce.

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Cooking Sauces - cookingsauce.com | cookingsauce.com Reviews
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Your Guide To Cooking Sauce. Sauces are used in virtually every cuisine. In France, they date back to medieval times and have become a defining characteristic of French cuisine. There are four variations of French sauces:. Made from white stock and thickened with egg yolk. Made from milk, thickened with roux. Made from brown stock, thickened with roux. Made from white stock, thickened with roux. Sauces can also be made from stewed fruit. Two examples are applesauce and cranberry sauce.
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Cooking Sauces - cookingsauce.com | cookingsauce.com Reviews

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Your Guide To Cooking Sauce. Sauces are used in virtually every cuisine. In France, they date back to medieval times and have become a defining characteristic of French cuisine. There are four variations of French sauces:. Made from white stock and thickened with egg yolk. Made from milk, thickened with roux. Made from brown stock, thickened with roux. Made from white stock, thickened with roux. Sauces can also be made from stewed fruit. Two examples are applesauce and cranberry sauce.

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1

Cooking Sauces - cookingsauce.com

http://www.cookingsauce.com/Cooking_Sauces.htm

Your Guide To Cooking Sauce. Sauces are used in virtually every cuisine. In France, they date back to medieval times and have become a defining characteristic of French cuisine. There are four variations of French sauces:. Made from white stock and thickened with egg yolk. Made from milk, thickened with roux. Made from brown stock, thickened with roux. Made from white stock, thickened with roux. Sauces can also be made from stewed fruit. Two examples are applesauce and cranberry sauce.

2

Hollandaise Sauce - cookingsauce.com

http://www.cookingsauce.com/Hollandaise_Sauce.htm

Your Guide To Cooking Sauce. Hollandaise sauce is a mixture of butter and lemon juice with egg yolks as the thickening agent. It can also be seasoned with salt or black or cayenne pepper. It received its name because it was developed in France and believed to be based on a Dutch sauce that used the same ingredients. It is one of the five main sauces in the French cuisine and is the key ingredient in Eggs Benedict. Would your business benefit from owning. We are changing the focus of our business.

3

Cooking Sauce Videos - cookingsauce.com

http://www.cookingsauce.com/Cooking_Sauce_Videos--sauce_recipe-Howto.htm

Your Guide To Cooking Sauce. Would your business benefit from owning. We are changing the focus of our business. During this period we are willing to consider selling the cookingsauce.com. For more information, please email:. 2016 - cookingsauce.com is owned and operated by SafetyNet Systems Ltd. Company Registered in England and Wales : Registration Number: 3403704.

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Bechamel Sauce - cookingsauce.com

http://www.cookingsauce.com/Bechamel_Sauce.htm

Your Guide To Cooking Sauce. The Tuscan cooks of Catherine de Medici introduced this Italian sauce to France in the 17th century. At the time, they made the sauce by simmering a mixture of milk, veal stock and seasonings and cream. Although many people think Louis de Bechamel, Marquis of Nointel, invented this sauce, it was given this name to honor him. Bechamel sauce is used as a base for other sauces such as:. Mornay Sauce (Cheese Sauce). Nantua Sauce (Shrimp, butter and cream).

5

Espagnole Sauce - cookingsauce.com

http://www.cookingsauce.com/Espagnole_Sauce.htm

Your Guide To Cooking Sauce. A Frenchman, Auguste Escoffier, first created Espagnole sauce in the early in 19th Century. The recipe by which the sauce was first created in still followed in many French restaurants and restaurants around the world. There are some variations of the sauce that have been incorporated by other cooks and chefs but the taste is still the same fantastic. The name of sauce really means Spanish in French. Small carrots, coarsely chopped. Stick of unsalted butter.

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Cooking Sauces - cookingsauce.com

Your Guide To Cooking Sauce. Sauces are used in virtually every cuisine. In France, they date back to medieval times and have become a defining characteristic of French cuisine. There are four variations of French sauces:. Made from white stock and thickened with egg yolk. Made from milk, thickened with roux. Made from brown stock, thickened with roux. Made from white stock, thickened with roux. Sauces can also be made from stewed fruit. Two examples are applesauce and cranberry sauce.

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