Thursday, November 11, 2010

Day 29


Today we produced more sauces : Demi-Glace, Sauce Robert, Chasseur, Merchand de Vin, and Tomato.  My trusty handwritten recipe cards got me through in record timing. The more time I spend making sauces the more I realize that French sauces are all about the layering of flavors and so patience, technique, and love for what you are doing is key. You cannot rush a sauce. 



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