The Book of SaucesTransform a basic dish into something special with one of the exciting recipes contained in The Book of Sauces. With detailed instructions for standard, exotic and dessert sauces and salad dressings, this book will help you to prepare a vast range of appetizing sauces for you to savor. Book jacket. |
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1/2 cup whipping 1/2 teaspoon 1/4 cup all-purpose 1/4 cup butter 1½ cups add onion Add salt bay leaf Béchamel Sauce blend bouillon cube bouquet garni bowl broiled chicken or fish chilies chopped fresh parsley cloves Cook over low cook over medium cornstarch cup all-purpose flour cup butter 1/4 cup dry white cup water cup whipping cream cups milk double boiler dry white wine egg yolks finely chopped fresh food processor garlic garlic cloves gently green onion heat and simmer ingredients low heat Mayonnaise meat medium heat medium saucepan melt butter minutes mixture mushrooms mustard orange oregano paprika peppercorns poached Reduce heat roast Salt and pepper SAUCE 1/4 cup Sauce Espagnole sauté Serve hot sieve simmering water sliced small saucepan soft spoon stirring constantly stirring occasionally sugar tablespoon finely chopped tablespoons butter tarragon teaspoon finely chopped teaspoon lemon juice teaspoon salt Velouté Sauce vinegar warm whipping cream Worcestershire sauce