http://rogueestate.com/2010/03/01/tips-and-tricks-professional-cooking-explained/ text encapsulated epicurean elitism Fri, 10 Sep 2010 06:34:20 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://rogueestate.com/2010/03/01/tips-and-tricks-professional-cooking-explained/comment-page-1/#comment-350 The Rogue Estate » Blog Archive » Butter Sauces Tue, 11 May 2010 09:25:12 +0000 http://rogueestate.com/2010/03/01/tips-and-tricks-professional-cooking-explained/#comment-350 [...] is, a mounted sauce) simply means emulsifying butter into it, most commonly done with pan sauces (see my post about pan sauces here) the term applies to any sauce that has butter emulsified into it at the last step. While [...] [...] is, a mounted sauce) simply means emulsifying butter into it, most commonly done with pan sauces (see my post about pan sauces here) the term applies to any sauce that has butter emulsified into it at the last step. While [...]

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