Sauces—From Beurre Blanc to Béchamel
Lecture no. 13 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 35 min | Categories: The Great Courses Plus Online Food & Wine Courses
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, béchamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take a closer look at a couple of sweet and spicy Asian sauces.