[the mess hall sausage pad]the mother sauces
So I've decided to learn how to make all the mother sauces, aside from tomato sauce since I already know how to make that.
First is hollandaise. I just ate something that was vaguely a more faggoty version of fish and chips: tilapia poached in white wine with tarragon hollandaise sauce and sliced potato dipped in a light batter and fried in olive oil.
It was pretty good, though the next time I pair hollandaise with fish I'll make sure to add more lemon juice.
Next up will probably bechamel with, oh, I don't know... pork chops? Bechamel will be the easiest of them all, but I might make my own broth before I try veloute or allemande.
Food porn pic may or not be uploaded eventually.
Originally Posted by Think
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