Probably something approximating the sauce in Kraft Macaroni and Cheese, despite Kraft using different stuff. The sodium citrate is an emulsifier. I am pretty sure Escoffier adhered to the Kraft recipe.
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I’m another fan of Pickapeppa
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I keep it on hand because my mom likes 57. Never did much for me. Same thing with A1, I keep the relic for those who’ve loved them for many years.
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You’re a good son to devote sauce storage space to the “relic” ones for your mom.
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