1. Bechamel(베샤멜)
흰색 모체소스
ㆍ흰색 루(Roux)에 우유를 주재료로 한 흰색 소스
ㆍ생선 및 채소에 많이 사용함
파생소스
ㆍCardinal, Mornary, Cream, Leek, Mustard, Horseradish/Raifort, Nantua, Chantilly, Aurora, Soubise, Anchovy, Bercy, Caper, Chaud-forid, Diplomat, Fines Herbs, Lobster, Normandy, Oyster, Shrimp, Victoria
◎Put it in your mouth, light it up[불을 붙이면], and you're gonna get your fix.[담배를 어느 정도 피워서 몸이 만족 할 수 있는 그 정도의 양으로 만들어야 된다.]
[당신이 만족할 만한 양의 니코틴을 얻게 된다.]
◎The straw[볏짚] that broke the camel's back for me[낙타 등을 부러뜨린 볏짚 한 가닥][낙타 등에 올린 짐의
brown sugar, soy sauce, salt, ginkgo nuts, jujubes (red dates), raisins, walnuts.
Soak glutinous rice in water for about 4 hours.
1. Wash and slice 8 jujubes, remove the seeds. Boil the remaining jujubes and jujube seeds in water.
2. Strain the boiled jujube water to make jujube liquid.
3. Mix soy sauce, salt, brown sugar, and cinnamon powder into the jujube liquid.
4. In an electric rice
sauce is protected under federal specification EE-S-610G (established in 1978) which requires that fermented sauce must be made from fermented mash, salt brine, and preservatives (either sodium benzoate or benzoic acid). This specification also states that the final product should be a clear, reddish brown liquid which is essentially free from sediment. The non-fermented sauce is defined as a for