Bases for sauces
The formulations for the preparation of sauces are very varied and depend on their gastronomical application. Amongst them we find: stocks, fishes and tomato
Bases for stocks
Bases for broths
Bases for rices
Production bases
Barbecue
Boletus
Bolognese
Mushrooms
Curry
Gazpacho
Green pepper
Two pepper sauce
Green sauce
Tomato
Small cuttlefish
