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November Issue of Wacoan Magazine

Cast Iron Skillet Culinaire Featured in the People of the 254

Check out the entire issue of the Wacoan Magazine


Chef Sheri's Tips


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.

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