This episode opens your eyes to the elegant power of clarified butter and roux and how they are used to elevate hollandaise, béchamel, and velouté sauces to luscious new levels. Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef’s education. Roux will be introduced and prepared. This will be used as a thickening agent in the preparation of Sauce Bechamél and Sauce Velouté. Sauces are prepared until nappe – thick enough to coat the back of a teaspoon.
Individual Macaroni and Cheese
Individual Shephard Pies