To craft a truly complex and delicious soup or sauce, there's no better way to start than with a good stock! Meat, bones, mirepoix, herbs, and spices can all be used to create your own personalized stock.
A good sauce provides that important finishing flavor touch to your favorite dishes. Just think how lackluster your preferred protein or vegetable-based meals would be without Bechamel sauce, gravy, salsa, or chutney!
Bouquet garni is a selection of aromatic plants and spices used to flavor a sauce, stock, or other dishes. They are usually tied together in a small bundle to prevent them from dispersing in the liquid, and are removed before ....
Saffron rouille is a thick cold sauce similar to aioli made of potato, chilies, garlic and olive oil. This dish is traditionally served with bouillabaisse and fish soup. Certain recipes also call for saffron and tomatoes.
By adding orange rind, this simple all purpose sauce really changes its character. Large strips of rind lift the flavors in winter when the tomatoes are insipid.
One of the classic sauces of Catalan cuisine. This is often served with deep fried seafood and tapas as a dip, but it is also excellent with simply cooked young vegetables. Originally, this Spanish sauce was distinctly different from French ....
Stocks & Sauces
