Daily Archives: February 22, 2010

Sauces derived from Béchamel sauce

Mornay Sauce (cheese) Florentine Sauce (hot pepper, worcestershire sauce, spinach and herbs) Nantua  or Shrimp Sauce (crayfish or shrimp, butter and cream) Oyster Sauce (oysters and worcestershire sauce) Anchovy Sauce Sauce Albert (horseradish, mustard and whipping cream) Cream sauce (heavy cream) … Continue reading

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