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About Big D Recipes
Our Story
Big D Recipes is your go-to food blog for mouthwatering dishes and culinary inspiration. We share easy-to-follow recipes that anyone can make at home, from appetizers to desserts.
Our Philosophy
We believe that cooking is not just about feeding yourself or your family, but it's a way to express your creativity and show your love for others while providing a healthy and tasty meal. That's why we strive to make cooking fun, easy, and accessible to everyone and show the nutritional value of whats in the recipe.
Our Recipes
We have a selection of recipes that cater to different tastes, dietary requirements, and occasions. We are constantly updating and adding new recipes and informational content. Whether you're looking for quick and easy meals for busy weeknights or elegant dishes for special occasions, we have you covered. We do our best to share with you the nutritional value of the ingredients you’re using in your meals and offer some Chef education.
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The Five Mother Sauces
Béchamel Sauce
Béchamel, also known as white sauce, is one of the mother sauces of French cuisine, and is used in a variety of popular dishes, including lasagne, moussaka, mac and cheese, and fish pie. It is made from milk mixed with a flour and butter roux, and has a smooth, creamy taste.
Velouté Sauce
A velouté sauce is a savory sauce that is made from a roux and a light stock. A velouté sauce made with fish stock is a blonde sauce. It can be made with other stocks, such as veal and beef. There is a fundamental difference between a sauce and a velouté: sauces are thickened by starches such as flour, while the roux thickens veloutés.
Espagnole Sauce
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix vegetables (onions, carrots, celery), and tomatoes, and thickened with roux. It is a foundational sauce and the base for many other classic sauces like demi-glace. It is rich and savory with a silky texture.
Tomato Sauce
Tomato sauce is arguably the most popular of the French mother sauces. Classical French tomato sauce is thickened with roux and seasoned with pork, herbs, and aromatic vegetables. However, most modern tomato sauces primarily consist of puréed tomatoes seasoned with herbs and reduced into a rich, flavorful sauce.
Hollandaise Sauce
Hollandaise sauce is a rich, creamy, and lemony sauce that is a classic French mother sauce. It is made by emulsifying butter into egg yolks, lemon juice, and seasonings. The resulting sauce is typically a beautiful bright yellow color and has a smooth, velvety textures. It is known for its use in Eggs Benedict but can also be used as a drizzle over asparagus, fish, or other vegetables.
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