🇬🇧 Giuliano Sperandio is the chef on the cover of the 45th issue of ItaliaSquisita magazine, with his story and some of the most iconic recipes of the Taillevent restaurant 🔥 👉https://shop.vertical.it/en/collectio... Mother sauces are the keystone of the great French cuisine. Coded for the first time by Auguste Escoffier in 1903 inside the Guide Coulinaire, mother sauces represent the essential element of countless preparations and a vast field of experimentation for cooks and enthusiasts. Giuliano Sperandio, the Italian chef of the two Michelin star restaurant Le Taillevent in Paris - after showing the most classic of mayonnaise - takes us to the discovery of two other iconic recipe, the brown stock sauce and the supreme sauce. An episode full of insights, that represents the beginning of IS's journey into the world of French sauces.

CHICKEN STOCK
1 kg of chicken wings or carcasses or thighs
1 bouquet garni with leek, celery stems, thyme and bay leaves
2 peeled onions and cut in half with cloves
Champignon de Paris
salt and pepper
3l water

MEAT SAUCE (LAMB)
1k of lamb bones and scraps
100 g sweet butter
1 shallot
2 garlic cloves, poached and crushed
1 sprig each of thyme, rosemary and sage
50 ml of sherry vinegar
1l of Chicken sauce (white)
Remouille

SUPREME
1l of Chicken sauce (white)
O,5 l of cream
50 g foie gras
Salt and pepper

Watch Giuliano Sperandio's handmade mayonnaise:    • Salse Madri: la maionese di Giuliano ...  

Watch all the episodes of the "Italiani a ..." series:    • Il filetto alla Rossini in un 3 stell...  

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