Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace. It goes great with any sort of roasted red meat, and is the base for many popular classic French Sauces including Sauce Robert and Sauce Bordelaise, (see below). Before we get into how [...]
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In the last few episodes of the Free Culinary School Podcast (Episodes 9, 10 & 11), we talked about different thickening agents and how to use them. Here’s a quick review of the thickening agents that we’ve discussed in the last three episodes. Roux – Equal parts flour to fat (clarified butter is traditional). There [...]
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