- Sauce Espagnol: mother sauce #1. A rich, base sauce with a reddish brown color and a beef flavor. No discernible taste of flour in the roux. The sauce should have a nape consistency (nape [nap-eh] means like a tablecloth, it should coat the back of a spoon evenly like a tablecloth or napkin).
- Veal Demiglace: mother sauce #2. 50/50 espagnol and brown veal stock, reduce it by 50%. Similar flavor as the espagnol, a bit more intense without sabotaging the color or being too gummy.
- Marchand du Vin: a small sauce made from the demiglace. "Wine merchant". An intensely rich beefy, winey sauce that begs for a luscious cut of beef and some crusty bread. I'll make this one for Jen the nest time we have good steaks.
- Bechamel: mother sauce #3. Thick, creamy white sauce. Gorgeous texture, neutral milky flav. Don't make it in aluminum pans, it's gotta be stainless steel, otherwise the sauce will turn grey.
- Mornay: a small sauce made from the bechamel. Gruyere cheese, Parmesan cheese, white peppercorn, hell yeah this is a good sauce. Just don't let it get too thick or it'll look like thick blobby, not sauce. If it all sticks to the bowl when chef turns the bowl upside down, you might want to make it again. Didn't happen to me, but it did happen a few times to others.
Tonight I partnered with R, and we worked well together, although we didn't execute as much of our mise en place as we could have/should have. I'm huge on being organized, trying to be as organized as I can. Each night I try to minimize my steps at least a bit from the night before, and also make my station cleaner.
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