I make a lot of gravies and sauces on this blog. But have you ever wondered how it’s done? Sure, I say to put this, this and this together and magically there is a perfect sauce or gravy, but what I do, I do by feel and sometimes I can’t express that well when typed. So I decided to put together a “perfect sauce” tutorial in photos to help illustrate how I make great gravies and cream sauces.
To illustrate the techniques I use to get the best results, I made a creamy cheese sauce for my homemade macaroni and cheese. I have no formal training as a chef or cook, but this is what works for me. Also, I don’t measure when it comes to a few recipes that I make. Pancakes, mac and cheese and chili are a few recipes that are like this. I do these things by feel so the measurements are not as accurate as one would think. If you’re looking for a recipe that is exact, check out this Plank Baked Mac and Cheese.
When working on something spectacular for later snacking, one needs a simple meal. This is the spectacular snackage mentioned in the Super Simple Salmon recipe. I have been itching to do homemade doughnuts for a while now. The recipe here is a little labour intensive, but entirely worth it. And having a bread machine will take some of the workload off you.
I will start by saying that we searched high and low for a recipe that would provide the perfect white doughnut. We combed through the reviews to see if there were pitfalls not mentioned in the recipe, and what the outcome would be. The recipe we found here on Dine & Dish met the criteria I had for the perfect doughnut.
If you subscribe to the Recipe Club newsletter, you've seen the recipe for Peanut Butter Ecstasy, but I have another. This one is some kind of minty fresh delight, After 8 in the red light district, or something like that. If you're a chocolate and mint fan then you will love these.
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