Today we got to the true heart of the stocks, sauces and soups class... mother sauces. This is where all the goodness comes from! Without these leading ladies there would be no joy. Food would be sad and bland.
Okay... not really sad and bland, but not nearly as fun! We've been working with the veloute for a day or two already so it was a quick refresher and the bechamel is incredibly similar, you are just using a different roux (white not blonde) and a different liquid (milk not white stock.) The espanole sauce is a different ball game! There are vegetables to cut up, tomato paste to play with and some bacon. If anything the espanole sauce is more like a stock than just a sauce.
We also began to work with the mother sauces and see how they turn into other things. The veloute we made yesterday got mixed with heavy cream, shallots, tarragon and white wine to become white tarragon sauce!
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