*This is my second journal entry. I will be posting subsequent journal entries with photos from my Culinary Arts class (please excuse the crappy photos taken with my phone).
Day 2: Sauces
Whenever you start anything, you should always start with the basics. Establish a foundation, if you will. That way, you can improve your skills and expand your abilities by building on that foundation. The same goes for cooking, especially with French techniques. And the French love their sauces. So today’s lesson was on the five leading or mother sauces – béchamel, velouté, espagnole (brown sauce), hollandaise, and tomato. In class, we only covered the first four, as we will cover tomato sauce on Italian food day. However, the espagnole was a demonstration, as it is a bit more involved and takes much longer. We did, however, make béchamel, velouté, hollandaise, and cream beurre blanc (white butter sauce with cream).