Cubanismo at Balcones Distilling this past Friday was truly great! I so enjoyed sharing my Creole-Cu
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Chef Sheri's Tips
#1
Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.
#2
The key to developing rich sauces is in mastering the art of making a Roux.
#3
Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.
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