The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses ...
When I make Béchamel sauce I keep getting different results. Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has ...
The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons ...