The last one was in the proper handling of meats...this one was focused on sauces.
Brown Roux was the first order of business after hearing about a very reliable reference for producing superior sauces (Thank you Escoffier for your legacy!)
Sharon did the hard part which was whisking! Rob did the delicate part which was the adding of the right amount of stock at the right pace.
Rob shows the consistency and the appropriate color. And it's off to Hollandaise. There are a number of recipes for this. The one in Escoffier used vinegar. Rob preferred to instead use more lemon juice!
Heat, pace, adequate whisking, temperature and the container this is made in all make a difference in how this sauce comes out. Any one thing wrong and then you are looking to "save" the sauce which was also explained.
This one needed no saving and was served over salmon. The crowd was looking for more!
It was time to move onto fresh Tomato Sauce, which would be presented in two slightly different ways. First, the food mill was used for the right consistency, and to work up an appetite.
...and more stirring! Rob had three different sauces going at once at this point, each with its own rich flavor.
And then it was onto the fresh made pasta! Thanks Amy.
The photographer was too close (but I was trying to smell the fresh basil!). It is better than it looks.
The crew enjoyed the flavor and the freshness for this entree.
And then it was time for another tomato sauce variant, this one served over Gnocchi.
This was an example of the base sauce being used in multiple ways for a distinct flavor. Cream could have been incorporated for an additional sauce. It's all about the base!
And now it's time for a Cajun sauce that "borrows" from multiple sauces at once. Rob explains that this was derived from the tradition of using up what was left at the end of the night for restaurant workers. This proved to be a great thing and is how jambalaya got its start.
Sauteed peppers and onions were incorporated into this sauce and it was served over thin grilled chicken. Rob did the plating and it was awesome.
Yuuuuuuuuuuuuummmmmmmmmmmmmm.........
As a bonus, Rob provided some additional information on how to sharpen and care for your cutlery.
We hope to have Rob come in and do a knife skills class in the fall time frame!
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