Cuisine Noir Magazine

Enjoy this article on Mise en Place submitted by Cast Iron Skillet Culnaire written by Jocelyn Amador.

Comments

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.