My Plate is Always Full
Every Wednesday on My Plate is Always Full, Meseidy and Rebecca discuss and debate all things food. Most discussions are friendly and some get a bit heated, sometimes there is a food fight. My Plate is Always full will have a little food history and science, mixed with a little bit of cooking technique, some food culture, recipes, and a sprinkle of inappropriate humor. Meseidy Rivera (The Noshery), and Rebecca Lindamood (Foodie with Family) are friends, former chefs, and food bloggers who have a lot to say about food.
My Plate is Always Full
A Saucy Little Episode: Mother Sauces and Sauces from Another Mother
•
Meseidy & Rebecca
•
Episode 20
In This Episode: What Makes a Good Sauce and How to Make Sauces
Today, Meseidy and Rebecca get saucy and dish on what equipment you need to make a good sauce, how to make sauce, how to SAVE sauces you think you've ruined, what the Mother Sauces are, how to get creative with saucing, and WHY sauce is so important. Because it is. And they're explaining it all!
Sources
Equipment:
Jacques Pepin's Hollandaise Saving Trick
- Separate the mixture completely by stirring over heat.
- Tilt the pan and let rest for 5 minutes so the oily part comes to the top where it can be removed (but don't discard).
- Start with 2 tsp of warm water in a bowl and add 1 tbsp of the thick sauce at a time, whisking in until smooth at each addition.
- Start adding back in the oily part, beating it in like you were making the sauce from the start.
- If any parts have scrambled, put through a strainer.