Gravy Season Blog
Classic French tomato sauce is nothing short of luxurious. Unlike Italian tomato sauces that use olive oil, tomatoes, garlic, and herbs like basil and oregano, this French mother sauce is a roux fortified tomato sauce made with crushed tomatoes,...
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Pasta, hollandaise, peas, carrots, and poached eggs combine to create the perfect breakfast for dinner dish. Each forkful is incredibly indulgent, the sauce clings to the pasta beautifully, and the runny yolk that escapes the poached egg once broken adds...
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Hollandaise, the only roux-free mother sauce, has earned a permanent spot on breakfast and brunch menus. In addition to its excellent mouthfeel, the sauce tastes like a delicious savory custard with a hint of lemon to brighten up the otherwise...
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Fish meatballs with caper sauce is a great dish for any day of the week. The meatballs are made from a simple combination of codfish (but any white fish you have on hand will do), onion, garlic, and a few...
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Velouté sauce is a simple combination of butter, flour, and white stock which is stock made from bones that have not been roasted. The sauce starts with a blond roux then warm stock is whisked in, and the sauce is...
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