Day 6
Today we made our first mother sauce. Veloute. It is a pretty unexciting sauce. You take you stock (chicken, fish, or veal in our case), and add a roux to thicken it. That’s pretty much it. Then we took the veloute and turned it into Supreme, White Wine, and Allemande sauces. Those were much more interesting. My chicken supreme and veal allemande sauces came out very good according to Chef Joseph, and my White Wine sauce tasted good he said but was too thick, which was obvious. I know how to fix it though, so next time it’ll be better. Tomorrow is demiglace, espagnole, bordelaise, sauce Robert, and bigarade.
