Tag: Uuid b5f2eebb 1a35 485b 9f63 605b4ca595d7
Too liquid or too thick: how to make up for a failed sauce? Tips from a chef: Femme Actuelle Le MAG
The basis of French sauces are emulsified ones. A term as technical to the ear as it is to practice, especially when you don’t have the hang of it. This…