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For print: Learn how to make the five mother sauces with Spokane chef Adam Swedberg, who shares techniques and recipes for each one with accompanying instructional videos. This is the fourth ...

You can transform a runny sauce into a lush sauce by incorporating a liaison. In culinary terms, a liaison can be cold butter and flour ("beurre manie"), roux, or a slurry of cornstarch or arrowroot ...

A bad sauce can wreck a fine cut of beef, or a good sauce can rescue a bad cut of beef. A good cook, therefore, must be able to turn out a good sauce, and the technique must be practiced. In a ...

The word itself is delicious -- veloute, veh-loo-TAY. If you were in Paris, you’d see them on the menus in bistro after brasserie after restaurant. Velvety, creamy soups, sometimes classic, sometimes ...

I’ve recently noticed a trend of ‘Velouté’s’ popularly popping up all around the food world lately, and figured this would be the perfect time to explain this mysteriously fancy sounding sauce.