Skills & Techniques

If you have ever seared meat or sautéed vegetables and noticed the golden-brown bits stuck to the bottom of the...

What Is a Liaison? In classical French cooking, a liaison refers to a mixture of egg yolks and cream used...

Beurre manié, which translates from French as “kneaded butter,” is one of the simplest yet most effective thickening techniques in...

Chefs create beurre monté by whisking cold butter into a small amount of warm water. The result is a glossy,...

What Is Brown Butter (Beurre Noisette)? Brown butter, known in French as beurre noisette, is one of the simplest yet...

Beurre blanc, which translates to “white butter,” is one of the most elegant butter sauces in French cooking. Unlike heavy...

What Is Sauce Tomate? Sauce tomate is one of the five classical mother sauces of French cooking. Although many people...

What Is Sauce Espagnole? Sauce espagnole is one of the five classical mother sauces of French cooking. Dark, complex, and...

What Is Sauce Velouté? Sauce velouté is one of the five classical mother sauces of French cooking. The name “velouté”...

What Is Bouquet Garni? Bouquet garni, which translates from French as “garnished bouquet,” refers to a small bundle of herbs...