The makings of a French Classic.
Posted in Cooking on Sep 27th, 2008
Over the last few days I have made a White Mother Sauce ( Sauce Veloute Ordinaire ) from the epic cookbook ‘The Saucier’s Apprentice’ by Raymond Sokolov. There are three steps to making it, and each step is in it’s own blog post, This post is simply to join them all together. Firstly you make [...]
