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Four years ago I post a question regarding the mystery of Francese sauce. I think everyone will agree that my more accurate question is how to make a lemon sauce which many restaurant use in bulk. I happen to try a container from our local Uncle Giuseppe' s Italian Market and it is marked...

I am going to ask my fellow cookers a simple question I have only access to electric to use to cook with. I bought a 30 inch Viking Electric Range for the commercial look and what I thought was the dependability. The short of it is the Range is no good and despite hundreds of dollars of repairs...

I am curious about why this so popular sauce is so hard to duplicate. Call me a pessimist but every posting I see regarding this sauce never really hits the target,,Everyone has a favorite resteraunt and all of us want to duplicate this sauce. All fall short. Yes I have tried the cream, I have...