This isn't so much a recipe as it is a technique. I decided to try my first mother sauce. This process comes from Chef Jacob at http://freeculinaryschool.com/. He shows how to clarify the butter, make the roux, turn it into the mother sauce, veloute, and finally the supreme sauce.
I started with a store bought stock, but other than that, everything was from scratch.
It tasted pretty good and I was happy with the result. I made a little video of the adventure. If there is anything wrong with how it looks or the technique, it's entirely my fault and not that of the instructor's. :)
Saturday, July 17, 2010
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