Even as I read Michel Roux OBE's autobiography, Life Is A Menu, last month, the thought crossed my mind:
"He won't be here much longer."
But you're never quite prepared for that day. That day was today, March 12th, 2020.
Now the angels are eating three-Michelin star food prepared by one of my culinary heroes, Michel Roux OBE, father of Alain Roux of the Waterside Inn, uncle to Michel Roux Jr of Le Gavroche and beloved brother (though they loved to argue) of the legendary Albert Roux OBE.
What is life without sauces? It would be a very sad, bland thing indeed to go through life without the rich, savory goodnesses we pour over our food or dip our food into.
I'd like to say this article is about the French Mother Sauces but it isn't. Not yet. That article is still en route.
No, this is about two dipping sauces that go spectacularly with the eggrolls we learned how to make in my article Eggrolls for Alysse.
In the Thompson household, an eggroll feed requires the making of no less than two sauces. I love Vietnamese fish while Michael is partial to homemade hot sweet-and-sour sauce.
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