|Daniel is working on a Chausser sauce.|
Their appreciation lies in the subtlety of texture, the layering of flavours, their complement to the main attraction, and the colour they add to the plate.
They are a big part of French Classic Cuisine, so the first full week of Advanced Class is dedicated solely to building a sauce repetoire.
Students review the five mother sauces, and learn at least forty more small sauces derived from these basic building blocks.
Take a look at some of the ingredients that were prepped for the first sauce test last month. Can you guess what type of sauces were in the works, and with which kind of food they would be served?
|Mike reaches for the salt|
to finish off his cream sauce.
|Susan separates eggs to start a Hollandaise.|