Wednesday, October 14, 2009
Hitting the sauce; espagnole to be exact
Under the watchful eye and coaching of Chef Tony Marano, three of us worked on separate sauces -- the espagnole (below) made from my brown roux, another espagnole made in a different way and a tomato sauce. I've made roux before, and I've made sauce before (akin to what we Americans would call a gravy), but not under professional instruction and in front of a group -- my classmates.
The heat, the three or four seemingly disparate operations going on in a convivial jostle for stove space and my control of the outcome -- Chef Tony allowed me to season the espagnole sauce to my taste -- affirmed again for me why I'm doing this.
New universes are being discovered with every turn of the whisk; viscerally familiar worlds are being uncovered with every sampling from the sauce pan.
(Thanks to fellow culinary student Keejoo Hong for the photo of me at work.)