sauces:

Sauces play a vital role when it comes to dishes.

They allow moisture to be added to anything dry, and flavours and textures to a dish. They must however be complimentary rather than overpowering, they must enhance the food they are being served with and not disguise it, whether in flavour or consistency.

recipes links:

• sauce beurre monté

• sauce béchamel

• beurre blanc classical

• beurre blanc modern

• hollandaise (traditional/classical)

• hollandaise (modern version)

• mayonnaise

• velouté

• court bouillon stock

• white fish stock (fumet)

• brown meat stock

• white meat stock

email chef@tallyrand.info