Gravy, Sauces & Salsas:
Beyond flavor, the most important element of any sauce is its ability to smother and cling to whatever it gets drizzled, dolloped, or poured on. That means making the sauce thick and stable, which is accomplished with three techniques: a roux, an emulsifier, and a reduction (liquid that’s slowly cooked down until thick).
Almost all sauces start with a roux. Roux is a fancy name for flour mixed with milk. Equal parts butter and flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce.
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– Lynn Cannon
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ALFREDO SAUCE INGREDIENTS: 1 Stick of Butter or Margarine 2 T. Cream Cheese (roughly 1in W. X 2in L.) See photo for reference. 1 t. Garlic Powder 1 Pint Heavy Whipping Cream 1 package (about 2 C.) Parmesan Cheese 2. T. Dry White Wine (optional) TOOLS: Medium Sauce Pan Whisk Measuring Cups Measuring […]
make Mango habanero salsa I found this recipe on how to make Mango Habanero salsa on Mango-Habanero Salsa — spiceinthebox. First of all let me just say it looks so yummy and I’ve always wanted to learn how to make Mango Habanero Salsa! Maybe it would be delicious on fish tacos, BBQ chicken and even […]