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Article: New takes on an old sauce
- Article from:
- The Record (Bergen County, NJ)
- Article date:
- November 29, 2006
- Author:
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AMY SCATTERGOOD, LOS ANGELES TIMES
The Record (Bergen County, NJ)
11-29-2006
New takes on an old sauce
By AMY SCATTERGOOD, LOS ANGELES TIMES
Date: 11-29-2006, Wednesday
Section: FOOD
Edtion: All Editions
Pity the poor saucier. Though the position of the maker-of-sauces has been, since Escoffier, near the top of the kitchen hierarchy, the sauces themselves often go unsung.
Taken for granted, sauces often are relegated to the decorative side of a dish or tucked under marquee ingredients.
But from such outposts, what beauty can be discovered and what flavors can be discerned.
Take the classic beurre blanc sauce: a velvety, delicate butter sauce that originated in Nantes, France, on the Loire River, ...