Originally Posted by aawa
A bernaise would go really well with a roast as well. It is basically a tarragon hollandaise that goes well grilled/roasted beef.
The beauty of the mother sauces is that you can make so many different things with a little bit of knowledge of flavor profiles and creativity.
oh this brings up a interesting question. Ok, so now that i have moved and im on a very very strict budget, i cant buy wines for cooking with. Alot of auces require dry white wine or dry red wine. i dont have 10$ to drop on a bottle of wine for a saue. Nor do i have neighbors that will share. haha. so what should i do? i know there are some substitutes, but are they as good? i mean for dry white wine, one of them was the juice from canned mushrooms. lol.