Kelly Jolivet: "The main ingredient for a good sauce? Time!"
Along with cooking techniques (poaching, boiling, simmering, sautéing, braising, roasting, grilling, frying, simmering, etc.), sauces are probably the foundation of French cuisine. In fact, they are a large part of two reference books: "L'art de la cuisine française au XIXe siècle" by Antonin Carême (1784-1833)…
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