SCS 12| Sauce Tomat 156ii

We continue our five part mother sauce series with a lesson on Sauce Tomat, the base for many modern tomato sauces. In the discussion segment we finish our series and thickening, talking about purees, and modern food gums like Xanthan and Ultratex 3. In the technique segment we go over Escoffier's Classic Recipe for Sauce Tomat and then discuss some more modern variations. 1r6w1t