RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkConfit CarrotWhole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.
RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkEspagnoleOne of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkVelouteOne of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.
