Currently listing 153 recipes in 20 categories!
Latest Recipes
You need flash installed to view this header!
Viewing Recipes: Sauces (25)
A sauce must be thick enough to cling lightly to the food. Otherwise, it will just run off and lie in a puddle in the plate. This doesn’t mean it should be heavy and pasty. Chefs use the term nappé (nap pay; from the French napper, meaning “to top”) to describe the texture of a sauce that has the right texture to coat foods.
Starches are still the most commonly used thickening agents, although they are used less often than in the past.
Related Categories:
No related categories!
Most Popular Recipes:Velouté Sauce (Veal, Chicken, or Fish) Nick's Beef Mushroom Steak Sauce (Stroganoff style) Nick's Pesto Sauce Roux Allemande Sauce Nick's Pepper sauce - Sauce au poivre Nick's Onion Blue Cheese Sauce Nick's Sauce Cocktail Shrimp Shell Tomato Sauce Nick's Beef Mushroom Steak Sauce