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re: What Goes Best with Leftover Turkey?
Posted on 11/20/17 at 5:07 pm to Rohan Gravy
Posted on 11/20/17 at 5:07 pm to Rohan Gravy
White gravy is basically a bechemel sauce - one of the five French "mother" sauces.
You must be one of those coonasses who thinks he knows food because of where he lives, but has actually utterly lost the link to his heritage.
You must be one of those coonasses who thinks he knows food because of where he lives, but has actually utterly lost the link to his heritage.
1
Posted on 11/21/17 at 7:02 am to weremoose
It’s actually utterly spelled bechamel.
I’m not a Cajun, I’m born and raised in New Orlens.
I worked for many years in one of the finest restaurants in the world.
I’m very familiar with classical French cooking.
Bechamel is a starter sauce meant to create other sauces.
Slapping “white gravy” on a plate has nothing to do with classic French cooking.
I’m not a Cajun, I’m born and raised in New Orlens.
I worked for many years in one of the finest restaurants in the world.
I’m very familiar with classical French cooking.
Bechamel is a starter sauce meant to create other sauces.
Slapping “white gravy” on a plate has nothing to do with classic French cooking.
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