3 BASIC SAUCES

Sauces are the splendor and basic of all french cooking, yet there is no secret or mystery in making them. Enjoy these three amazing and basic french sauces to jazz up any meal.

SAUCE VELOUTE ( white sauce ) 

White sauce is used to be poured over meat or vegetables to add flavor, a base for cream soups or as pasta sauce.

First in a saucepan melt in 2 tbs of butter and mix it in with 3 tbs of flour. Cook slowly while stirring until frothy.

After it has started boiling remove the roux from heat and add in 2 cups of milk and immediately blend it. Put it back on the heat until it starts to boil and thickens.

Cool it and serve.

HOLLANDAISE

Hollandaise sauce can be eaten with toasted bread, asparagus, Bacon, cheese or egg sandwiches.

Separate 2 egg yolks and mix them in a bowl.

Melt 2 tbs of butter in a pan until it boils and is extremely hot and pour it into the bowl and mix fats to incorporate all of the butter into the egg yolks, for a thicker consistency add 1 tsp of flour.

You can additionally garnish this with spring onions, pepper or chives.

CARAMEL SAUCE 

Perfect to eat with any desert and super easy to make.

Mix in 1 cup of sugar with 1 1/2 tbs of flour in a pan and blend it well.

Add in 1/2 a cup of water and a dash of salt. After it starts boiling and reduces, remove from heat and add in 1 tbs of butter and a little bit of vanilla extract to taste

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There you go~ Three amazing sauces for any occasion.

Thank you so much for reading

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