Sauces, mixes and bases

Salse, mixes and bases

Each has its preferred tomato sauce, as well as the "ideal recipe" for the pizza.
I too have my preparations (and my "secrets" ...), often those that have all ...
There are new, but they are all tested!

a proposal...

Classic béchamel sauce at the stove

What would there be so many cooking preparations if there was no bechamel?
They should be okay but certainly would miss them something; something that makes them special.

What it is

List of articles in the category Sauces, doughs and bases
Title
The egg pasta, the homemade one!
Chicken soup
Biscuit cake (sponge cake a hassle)
Custard, her grandmother
Tart with plums
Basic leavened dough for cakes
Nutella home
Sponge cake
Pastry with olive oil, tarts and cakes
Fruit cakes - 1, Binding cream for baking
Classic béchamel sauce at the stove
Brunoise, the base for the sauce
Butter handled, roux and white sauce (recipe in the microwave)
Chantilly cream
Diplomatic cream
Cooking in holiday: the basis for the sauce ready for use ...
The pesto sauce
The fast pesto to the blender
The angry in pantry
The potato salad: basic version
The marinade gyros (γύρος) and souvlaki (σουβλάκι)
The sour cream
Marinade for grilled meat barbeque
Spicy marinade with citrus fruits, fish and shellfish
simple shortbread
puff pastry
Quick puff pastry
Pesto sauce
Pesto, freezer and technology
polenta base
Mashed potatoes
Bolognese sauce in the freezer (homemade sauce for the pantry)
Sauce good
Ras el Hanout, various spices and other fellow travelers
Filled with classic skinny: ricotta and spinach
Green Salsa
Tzatziki
My pizza dough
The pita bread
Universal dough for bread, pizza and the like
The dough for pizza
classic pastry - by Artusi
Mornay sauce