Forum Discussion
vic46
Jun 08, 2016Explorer
Why has everybody gone to a red sauce?????????????????
I make a Bechemel (white) sauce and then flavour/augment to taste. One of my favourites is grated parmasen cheese and diced dry smoked wild salmon. Of course salt and pepper and sometimes I also use pestel ground fennel. The limitation is your imagination! Accompanied by a grilled garlic bagette and a crisp salad. C'est magnifique!
I make a Bechemel (white) sauce and then flavour/augment to taste. One of my favourites is grated parmasen cheese and diced dry smoked wild salmon. Of course salt and pepper and sometimes I also use pestel ground fennel. The limitation is your imagination! Accompanied by a grilled garlic bagette and a crisp salad. C'est magnifique!
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