The return of
Butterboys
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SAUCE TOMAT | NEW
Our most complex sauce than any other bottle of grocery store sauces. We included carrots, onion, garlic, butter and flour, plus pork belly and veal broth for richness.
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ESPAGNOLE | NEW
Our most spicier sauce than any other in our selection. This is the sauce that we add Madeira wine and is delicious on roast chicken or beef.
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VELOUTÉ | NEW
Velouté is similar to a béchamel, with a few key differences. You’ll get a bone stock and a veal stock for extra flavor.
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SAUCE TOMAT | NEW
Our most complex sauce than any other bottle of grocery store sauces. We included carrots, onion, garlic, butter and flour, plus pork belly and veal broth for richness.
Start your countdown ...
One of four original Mother Sauces that chef Marie-Antoine Carêmae codified in the early 1800s:
1 of 5
A. Velouté
D. Ragù
B. Beurre blanc
C. Hollandaise
Chef Auguste Escoffier reclassified Allemande as a _____
2 of 5
A. daughter sauce
D. Cousin sauce
B. Father sauce
C. Grandmother sauce
One of the five mother sauces start with a ________ as the base?
4 of 5
A. Roux
D. Ice cream
B. Tomato
C. Broth
You got 5 of 5 right
YAY!! You are the sauce expert.
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Auguste Escoffier / School of Culinary Arts
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