It takes a roux (pronounced like the English word "rue") to make those mother sauces of classical French cooking. Using a white, blond and brown roux (a mixture of clarified butter and flour cooked for varying lengths of time), Chef McCormick demonstrates three mother sauces: béchamel, veloute, and espagnole; all of which will give flavor, moisture, texture, color and sheen to your next entrée!
Austin Cooks is produced by the
Culinary Arts Department of ACC
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