Tag Archives: Roux

Parsley Sauce


Parsley sauce always reminds me of Fridays night and Sunday afternoons.  Friday’s for the fish dinners we used to have, and Sundays because salmon was often a welcome alternative to Sunday Roast. Parsley sauce is one of the variations of … Continue reading

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White/Béchamel Sauce


This is article is about Béchamel sauce, its classical French cookery at it’s most basic.  If you don’t know how to make this then you can’t make all of the other lovely sauces that use this sauce as it’s base. … Continue reading

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Roux


A Roux is the classical basis for any and all sauces.  Getting this right can make or break a sauce just as easily as any other stage in its cooking. You need an equal weight of plain flour and butter. … Continue reading

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