Wednesday, April 12, 2006

Béchamel – Mother Sauce Numero Uno

According to Chef Instructor, tonight was our first “real” day of class. I guess that was because we were doing something more than chopping carrots and watching stock water boil. Our assignment was to create one of the five French “mother sauces”- Béchamel. Out of that mother sauce we were required to produce four “daughter” sauces – Crème, Nantua, Mornay, and Soubise. Besides learning how to make a shrimp paste and sweat onions, my shining moment of the night came when I was the only one in the class to receive a perfect score on a sauce. Now that’s worth cutting a finger for!

3 comments:

Anonymous said...

Congratulations! Now you can say the fun is just beginning.

tracy said...

Hooray! Was it Sauce du' Pinky?

Rich said...

Mmmm, there is nothing better than a really good bechamel made well. To get really decadent make one out of bacon fat and heavy cream. See http://rmws.blogspot.com/2005/12/solstice-feast.html A simple recipe - but one of my favorites.