Isn't day seven supposed to be a day of rest? Not at cooking school. Today was mother sauce day. I made
bechamel, tomato,
hollandaise, and
veloute. You should make them all too. They are not difficult and could greatly improve your meal.
Bechamel is necessary because it is the base for
mac'n'cheese. If that's not important to you then you should stop reading because you obviously don't get it.
Bechamel is onion, butter, flour, milk, nutmeg, salt and pepper. You sweat onion in butter, add flour to make roux, add milk to correct consistency and then season and strain. I have made this a few times due to the book Le Cordon
Bleu at Home (many misadventures) and I enjoy it on pretty much everything. If I can get it together I might make biscuits and slop my leftover sauce on top. SOS style, baby.
I made tomato sauce next. Simple 30 minute tomato sauce: onion, garlic, basil chiffonade, tomatoes and salt and pepper. Don't tell me you don't know that one already.
Hollandaise was a life changing experience today. Chef demoed the sauce first and then we tasted his and then made our own. His sauce was for sure the best hollandaise I have ever tasted. YOU DON'T EVEN KNOW. It was fluffy. I swear, fluffy. It was like lemon pillows and you forgot you were eating a heart transplant.
Yes, we ate it with baguette. Sweet buttery pillows of the gods. This changed all prospective on brunch. To make it we first made the sabayon by whisking egg yolks and water over a double boiler. Once fluffy we mixed in an unholy amount of clarified butter. Then seasoned with lemon juice, salt, and cayenne. Try to eat it moderately, let me know how that works out.
Next we made a veloute. This is a sauce based on chicken or fish stock. You sweat a small amount of mirepoix and add your stock of choice. Then after 20 minutes of simmer you thicken it with cold chopped roux.
Roux's your daddy? It thickens and then you season it and strain it. Then you wish you had something to put it over. Or you just eat sauce with spoons like we did all day.
Tomorrow: Serve Safe Certification!
1 comment:
You'll have to let us know how much weight you gain in cooking school! It sounds like a dangerous place, damn.
Cold, chopped roux. So - you made roux and kept it in the fridge? That would be a good idea. Hmm. Lots to learn here from your cooking school.
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