Foundations
Foundations
Building-block recipes — stocks, sauces, ratios and base preparations. Useful for understanding technique, not replacing a full recipe page.
Ratios & structure
5 foundations
Béchamel
Béchamel teaches how a roux disperses flour through fat before milk is added, how gentle heat hydrates the starch and thickens the sauce, and why steady whisking prevents lumps and scorching — the same liaison logic behind many white sauces.
Salsa
How raw diced tomato, acid and herbs stay bright when seasoned just before serving.
Sofrito
How slow-cooked onion, garlic and tomato sweeten into a savoury base for stews and rice dishes.
Tomato sauce
How garlic, olive oil and tomato reduce into a balanced everyday sauce without harsh boiling.
Tomato soup base
How onion, tomato and stock build a clean soup foundation you can finish with cream or herbs.