I will have to try this, I don’t mind learning new foods 
Sauces
JustPeachy
(Sophie)
#23
Julia will teach you old school sauces! I love that she uses no special equipment. Her method is to simply remove the pot from the burner while whisking to control the heat. I make her Bearnaise with red wine and red wine vinegar and it is frickin amazing! I also use salted, Kerrygold. Delish!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#24
Depends on what I’m saucing. Good EV olive oil. Melted butter. Compound butters.
Bellyman
(Brian)
#25
I like Julia’s videos. They’re getting pretty old and not as flashy as the modern stuff but they’re just as good as any out there.
OK, since Julia’s name cam up, who else out there does their “Julia Child voice” when doing some type of cooking where she comes to mind, or even a conversation where her name is at least implied? I can’t be the only one. LOL!
monsterjuice
(Ashley)
#27
What’s the ingredients though? Answered my own question, a quick google says it has soy bean oil, and modified corn starch so I’ll be avoiding that.
monsterjuice
(Ashley)
#28
I do this with A lot of meats just was wondering for veggies and nice thick Sauces!
240lbfatloss
(Ken)
#29
Good post. I haven’t had to use a double boiler for decades. I just recommend it to beginners since it’s more forgiving.
For those really interested in sauces, I recommend Escoffier’s “Basic Elements of Fine Cookery” (Including Sauces and Garnishes) as a great introduction.
Save the Liver!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#30
Butter for veggies… compounds work well… as does nice EVOO, or EVOO + vinegar… Lots of options for building aioli, simple in the blender.
monsterjuice
(Ashley)
#31
I’m going to check into that. I definetly need some sauces in my life lol!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#34
This should be tweakable if 5g per two tablespoon serving is too high. Reducing the honey or replacing with a LC substitute would be my first place, but on chicken pork or even LC veg, could bring the meal in under 7 or 10, depending on your threshold.