Episode 20 The Mother Of All Sauces Podcast

Stock pot

The Mother (Sauce) of all Podcasts

Mother Sauces are a staple for great eating.  Aside from pastry, perhaps the single best legacy the French gave food is the sauce.  Some basic skills are all that is needed to start making mother sauces at home.

The craft of the saucier, the sauce chef, is to make the sauces. To do that well, a properly made stock is required.

I go through some of the basics for a good stock which is the key to a good sauce.

Listen to the show

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Affiliates mentioned

Spice Recipe Kits

Terminology

French Culinary Terms

Books mentioned

Escoffier’s La Guide Culinaire

Paul Bocuse’s French Cooking

James Peterson’s Sauces

Author: Dann Reid

Hello. I'm a dad and husband and baker and chef and student of history, of economics and liberty.

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