But I will share with you the tiny bit that I've learned, and point you in the right direction.
Sauces are extremely important, and can make or break a dish.
There are many sauces used in Creole cooking, some of which are derived from some of the classical sauces listed below. There are many ways to thicken a sauce. This is a French term meaning to finish a sauce with butter. As the last step in making a sauce, you can swirl in chunks of cold unsalted butter, one at a time, whisking until melted, giving the sauce a velvety texture and rich flavor. Use a wooden spoon to mix into a paste.