Day 4: Sauces

Day 4, more sauces.  R was not as school, so I worked with A.  We were a good team! 

• Clarified butter: not so much a sauce, but still needed to be demoed and practiced.
• Veloute: mother sauce #4.  Light yellow color, with basic chicken flavor.  
• Sauce Supreme: small sauce made from veloute, tastes like the most delicious, impeccable chicken mushroom soup you can imagine.  This sauce with dark chicken meat and fresh biscuits would make my head explode.
• Hollandaise: mother sauce #5.  Prepared using egg yolk as an emulsifier.  Should have a rich butter and egg flavor.  Common with eggs hollandaise, yum yums.  I had to make it twice, the first time I made it too fast and made scrambled eggs.  
• Beurre Blanc:  A white wine/butter sauce.  Reduce down wine with shallots and thyme, then hit with cold butter and keep the pan in motion while heating, otherwise the sauce will break.  Strain it and serve em up.  A delicate butter and wine reduction.  With a fresh trout, hell yeah.