Classic Stocks and Mother Sauces of French Cuisine
French cuisine has long been synonymous with depth of flavor, meticulous technique, and a deep respect for foundational methods. At the heart of this tradition lie stocks and mother sauces—the culinary cornerstones on which countless dishes are built. In the early 20th century, Auguste Escoffier famously codified these essential components, refining and popularizing the classical […]
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