He didn’t realize it when he published them, but Auguste Escoffier left a lifelong culinary legacy when he created the five “mother sauces.” They are the basis for virtually every sauce used in [...]
Originalmente de origen italiano, la salsa bechamel es la salsa blanca estándar. Inmigrando de Toscana, Italia a la realeza de Francia, la bechamel, previamente se nombraba Balsamella, se adaptó [...]
