Some people associate French sauces with heavy and sometimes indigestible concoctions that are out of balance with the main ingredient of a dish. Poor technique and ill-advised short cuts principally contribute to this unfortunate misconception. The classical repertoire painstakingly instructs the cook on the lengthy preparation of flour-based sauces that emerge light in texture, clear and glossy.
© 2005 Damien Pignolet. All rights reserved.