Lets get saucy! A lot of common 'white' sauces derive from a technique of combining liquid fats, with flour to form a Roux - then gradually stirring in liquid, to form a thick sauce. Lets start with the Béchamel sauce, the jumping off point for a host of classic (read: French) sauces
Recipes & kitchen tips, hacks, tricks, and more -- for everybody who was ever told " oh, you don't cook"