Cheese Sauce | Mornay sauce (in the microwave)

Okay, you got me. There’s really no difference between cheese sauce and white sauce. Except for the addition of cheese (duh!) in the former. The method of preparation is exactly the same as my Bechamel Sauce. I tried to make it in the microwave and got a really good cheese sauce! (more…)

Caramel Sauce from scratch

I mastered the Caramel Sauce a while back. Remember this exceptionally fancy birthday cake? I gave the regular old chocolate ganache a twist by adding caramel sauce. And believe you me, it was excellent! Caramel sauce can have a pleasing effect on anyone who has the good fortune of tasting it. It is delicious as a topping on ice creams, cakes, brownies, pancakes and what not! In fact, it is worth spending the time to make this sauce just for the mere pleasure of licking it off the bowl!

Making your own caramel sauce at home is a lot easier than you might think. It only requires a few ingredients and your full attention. You can use any kind of sugar for caramel sauce. I’ve tweaked a recipe to ensure there are lesser chances of the sugar burning. Adding that 4 or 5 spoons of water ensures that the sugar cooks evenly. Although, it does take a bit longer than if the water isn’t added.


Bechamel Sauce | White Sauce

how to make white sauce recipe | bechamel sauce recipe

White sauce (also known as Bechamel Sauce) undoubtedly is the mother of all sauces. And when something is so universally liked, and so easy to make, one ought to know how to make it! I’ve made this sauce so many times and every time, I add a little variation. But the basic version of the white sauce has very few requirements – milk, flour, butter, salt and pepper. (more…)