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 09:46 AM