How to Make Butter Sauces and Roux
Sauces improve so many dishes, but we often buy prepared sauces or mixes rather than make our own. It can be daunting at first, but once you get the hang of it, you can quickly whip up a basic sauce and then customize it to your tastes. You’re not only saving money, but avoiding eating so many artificial ingredients. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: DRAWN (MELTED) BUTTERMelted butter is the foundation of most of the common sauces. It is…