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Vote for Chef Sheri as your Favorite Chef presents by Carla Hall

A wonderful opportunity to cook with Chef Carla Hall. Voting begins June 12th


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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