If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base.
If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base. JULIAN BRUNT/SPECIAL TO THE SUN HERALD
If you have ever made a gratin like this seafood gratin, then you most likely made a béchamel as its base. JULIAN BRUNT/SPECIAL TO THE SUN HERALD
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Do you know your sauces? Here they are

April 29, 2016 9:46 AM

About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.