RecipeMuncher

Original Post Date: 8/28/2009 – I’ve got a confession to make. I’m a sucker for good sauces.  There’s nothing better in my world than a simple yet comforting bechamel.  From that mother sauce, I can prepare a number of other sauces (bearnaise and hollandaise coming immediately to mind, of course).  I’m also a huge fan of wine-based sauces — one of my favorites is a merlot reduction that I’ve made in the past paired with a duxelle-filled pork tenderloin. It’s a go (...)