Christmas in July!
Start your Christmas shopping early! Bless your family & friends with the gift of cooking with Creole Celebrations!

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.
The key to developing rich sauces is in mastering the art of making a Roux.
Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.
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