Ignore my cheesy title if it's too cringy, but today, we learned how to cook the five different mother sauces.
The
veloute sauce is a white sauce that I had to bring to a boil. Since we did not
have any white stock we just used chicken stock so the sauce wasn’t as white as
it should be normally. Once it came to a boil, I had blonde roux ready in a
boil and mixed some of the hot stock with it. I created a thick slurry and then
whisked it into the rest of the pot.
The béchamel sauce is made from
milk and a biquet of onion, bay leaf and clove. I let the milk come to a boil.
After adding in a roux slurry, you need to add the biquet in the sauce and let
it slowly simmer for about 15 minutes.
The tomato sauce was my favorite
to make. It took a little over an hour to make so it was one of the first
things I did yesterday. I sautéed onions and let them sweat before I combined
the canned tomatoes and herbs. Because the canned tomatoes had a lot of liquid
in them, we didn’t have to add anything else. I let my sauce simmer for about
an hour. At one point the sauce look very dry and had barely any liquid left,
so I added some chicken stock to add a bit of moisture and flavor. Once it was
finished, I threw in some sugar to balance the acidity.
I think I did better with my
buerre blanc sauce this time around. To make the sauce, you have to let the
wine and vinegar reduce down to about a tablespoon of liquid before throwing in
cream to let it thicken. The first time i had ever made it, the sauce was way too thick so yesterday I put in
half the amount of cream than last time. Then once the sauce reduced to nappe,
I slowly added in butter to the reduction and whisked it in as it melted.
The brown sauce took the longest
to cook. The first thing we did in the kitchen was preheat the oven for
browning chicken carcasses. We let the bones roast for about 15 minutes. First
you must sauté the mirepoix until it has caramelized in the clarified butter.
Then you slowly add more ingredients into the pot before letting it come to a
boil. That’s when I added the sachet and then brought the mixture down to a
simmer. After two hours the sauce reduced to a thick consistency.
Bechamel sauce
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