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30/12/2016 at 10:12am
Location: West Yorkshire
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Quote: Originally posted by franbee on 29/12/2016
Add to these parsley sauce, no packet ever tastes like parsley.
Practice making a roux sauce using either all milk, or a mixture of milk and appropriate stock, mushroom or whatever. That will be the basis for any of those sauces.
These will be good for the new year as low fat thanks
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30/12/2016 at 10:14am
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Quote: Originally posted by franbee on 29/12/2016
You're nearly there then. Just experiment a bit with ingredients. Saute finely chopped mushrooms in butter, then use them to make the roux.
One tip (that I never follow myself), write down exactly what you do each time, then you can repeat it again.
Your def write about writing it down
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30/12/2016 at 10:17am
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I used oxo as my stock as it was all I had in at the time it was ok but I feel I should use a different stock.
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30/12/2016 at 9:31pm
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Quote: Originally posted by romany girl on 29/12/2016
It makes a decent basic white sauce that you can add your own herbs or spices, Cheese, Mushrooms, or even finely chopped bacon or cooked chicken to for making a pie filling, its also excellent as a white sauce for toping Lasagne or or making a Carbanara.
Julia
Carbonara is a doddle to make the "proper" way - sautee the pancetta with some garlic, pour on the cream and warm it up, take it off the heat and add a beaten egg yolk or two to thicken, then chuck the pasta in so it's well coated in the sauce. Gives a delicious rich, creamy sauce.
We're having it tomorrow, but using the last of the
Christmas gammon instead of pancetta.
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Topic: Sauces
