Gravy and Sauce Techniques for the holidays
When: Friday, October 20, 2017 6:00 PM
Where: Snohomish, Snohomish
Learn the technique to a perfectly rich gravy, all your sides would not be the same without a thick, creamy gravy like this one to swim in. I’ll teach you the classic beurre manié, it is the best way to thicken a sauce or a soup. This fancy-sounding mixture just means kneaded butter in French, it is incredibly simple to make and equally easy to use. We will make a southern milk gravy using this method and a bechamel sauce. All of the gravy and sauces will be served with mashed potatoes to give you the full effect of perfection.
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