Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
There is a long history of sauce in French cooking, dating back to the Middle Ages. In classic French cuisine or ‘cuisine classique’ through to ‘nouvelle cuisine’ in the nineteen seventies and eighties sauces were a major component of most savoury dishes and many of these sauces are derived from what we call the five Master Sauces.
Thickening sauces have developed from using starchy vegetables, the ground nuts and breadcrumbs from medieval cookery to using gums and gelling agents in today's advanced gastronomy.
A roux is a mixture of flour and fat used to thicken sauces, soups, and stews. It is traditionally used to thicken the classical French béchamel, velouté, and Espagnole sauces and in Cajun and Creole cooking.
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.
In the kitchen, an emulsion is normally the combination of fat and water (or water-based) ingredients.
A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.