BERNAISE SAUCE: I first became hooked on the wonders of Bernaise sauce years ago when I was fortunate enough to eat at the Maisonette. They made a version of Bernaise that I have never found any to compare too. After years of tweaking the recipe, I have c
Pan-seared brussels sprouts with cranberries & pecans
Bechamel or White Sauce: Stop using canned soups for your dishes and casseroles. This is less expensive (butter, flour and whole milk) and you can control salt/seasonings. Works as a base for many recipes.