To the roux is added the liquid component of the sauce: milk or cream, stock, wine, pan juices from a roast, etc. Seasoning and solids (e.g., onion, mushrooms, bits of truffle) are then added and the sauce is cooked to the desired thickness. The French white sauce, béchamel, and...
of the sauce: milk orcream, stock, wine, pan juices from a roast, etc. Seasoning and solids (e.g.,onion, mushrooms, bits of truffle) are then added and the sauce is cooked to the desired thickness. The French white sauce, béchamel, and brown sauce, espagnole, are the bases of ...
Development of French grande cuisine The Italian influence on France macaroonMacaroons.(more) Italy has been called the mother of the Western cuisines, and perhaps its greatest contribution was its influence on France. The crucial event was the arrival of Catherine de Médici in France in the 16th...