Veloute sauce © Reka Csulak

Espagnole sauce

We discussed how to make roux, bèchamel, and veloutè so it’s time to continue our journey in the world of sauces. Espagnole or brown sauce is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other sauces, this is why it’s essential to know the right method of each. Making this sauce is quite similar to making … Continue reading Espagnole sauce

Curd cheese doughnuts © Reka Csulak

Curd cheese doughnuts

I love this quick doughnut recipe. So easy to prepare, the doughnuts are not too big, only one or two bites each, you could serve it as an awesome party food too. They have perfect ball shape, because the leaven in the dough react immediately to the heat of hot oil, and expand a spoonful of dough into a nice ball. These doughnuts won’t collapse even … Continue reading Curd cheese doughnuts

Veloute sauce © Reka Csulak

Sauce of the month – Veloutè

Magyarul  ⇣  Veloutè We discussed how to make roux and bèchamel, so let’s prepare another sauce. Like béchamel, velouté is considered a white sauce and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other sauces, this is why it’s essential to know the right method of each. Veloutè is made from white roux and … Continue reading Sauce of the month – Veloutè

Bechamel © Reka Csulak

Sauce of the month – Bèchamel

Magyarul  ⇣  Bèchamel After You know how to make a good roux, we can start a discussion about the sauces. Béchamel sauce also known as white sauce, is made from a white roux and dairy (milk or cream), it exists since the sixteenth century and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making … Continue reading Sauce of the month – Bèchamel

Roux © Reka Csulak

Sauce of the month – Roux

Magyarul  ⇣  Roux Happy New Year! I hope you have some great ideas or new habits for 2018 what you would like to introduce to your everyday life. I will start the year with interesting post series, and in the ‘Sauce of the month‘ posts we will talk about a basic element of cooking a bit more detailed. But what makes a sauce a sauce? … Continue reading Sauce of the month – Roux