West African Foodways Project
Gifts From The Ancestors: 100 recipes from the Heat of Acadiana. More to come...
Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.
The key to developing rich sauces is in mastering the art of making a Roux.
Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.