If you are a primarily conventional French cook going Paleo, you will find the switch to be pretty painless as a lot of French recipes make use of fresh herbs and ingredients and use wheat and grains sparingly. If your repertoire contains a lot of traditional Chinese dishes (like me), it can be done but […]
Archives for January 7, 2013
Sauce Bechamel and Sauce Mornay (Paleo, Gluten-Free)
January 7, 2013 by ·
Sauce Bechamel is the classic white sauce the French refer to as the “mother sauce”. It is fairly basic and neutral and is great with chicken, fish and vegetables to really bring out delicate flavors. I think everyone should learn to make this well. It has the power to turn a simple weeknight meal into […]
