posted on Aug, 18 2014 @ 12:02 PM
well...someone had asked me to share the "Cream gravy" recipe...but I see you have bechamel.
Essentially, the same thing: milk and roux. Heavy on the black pepper. Being a Texan, I am sure you are more than familiar with this staple of
The gravy is the reason I don't eat KFC. A local place makes the cream gravy, so we eat there for fried chicken exclusively.
Ill peruse your sauce library. I may have 1 or 2 that I can add in....but you have the gauntlet posted up here.
RE: Mexican sour cream sauce...if you can get mexican crema instead of sour cream, itll be better. I use crema instead of sour cream because it is a
much more mild flavor and can be done more with. Unless I am cooking my cultural roots (Hungarian)...then I go heavy on the regular sour cream and
RE: Salt....the pink himalayan is my favorite as well. I prefer the black hawaiin when I am serving salt with dessert. It is the best with
I have some sauces that would be an odd dessert pairing that Ill share when I can have a little time to dig out my notes on them. One, a jalapeno
sauce that I use with watermelon (yeah, I love watermelon) is a surprisingly adept dessert sauce.
:UP: Great thread.