Cubanismo at Balcones Distilling this past Friday was truly great! I so enjoyed sharing my Creole-Cuban dishes with all of the guests. I shared with everyone my recent #ancestry discovery of my 3rd great grandmother's connection to Trinidad and St. Domingo. The bold fiery flavors of Louisiana were mingled with the cool tropical flavors of Cuba. Viva La Cuba!

July 24, 2017

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#1 

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.

 

#2

The key to developing rich sauces is in mastering the art of making a Roux.

 

#3

Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

Chef Sheri's Tips

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