We made an Espagnole(brown) sauce(see below), which we reduced to make a Demi-glace. And we also took some of that Espagnole and turned it into a wild mushroom sauce. We took some port and mixed some stock with it and made a port sauce. And we reduced some white wine, mixed it with fish stock, and made a white wine sauce.
The queen of all the sauces we made was a creamy Bechamel sauce, which Chef Tom took, added gruyere and some bowtie noodles, and turned it into the Best Mac N' Cheese I've ever had in all 24 years of my existence. I'll post a recipe once I figure out exactly how it's all made. Basically, you make a Bechamel sauce, turn it into a Murnay, add some bacon and noodles, sprinkle it with Parmesan, throw it in the oven, and Voila!
When Chef Phil was demonstrating how to make the Mushroom sauce, he emphasized that we should not use too much oil. And that's exactly what my partner and I did.
"Isn't that too much oil?" asked my partner.
"You think so?" I asked.
"Yeah... um.. CHEF! Isn't this too much oil?"
Chef comes over, and,
"Holy Jees! What're you tryin to do? Deep fried mushrooms, eh, fat lady?"
Normally I would have been offended by the fat joke, but I figured he must have said it because I am indeed not fat. Right? Anyway...
"Chef, is there any way we can fix it?" asked my oh-so-helpful partner.
Chef: Yeah, of course.
Me: When? Now?
Chef: If you step one foot into horse-shit, what're you gonna do? Are you gonna put the other foot in, too?
Me: No, Chef.
I stepped out of his way, and he dumped the pool of oil and butter into a container, and somehow fixed our mushroom sauce. Miraculously simple.
We finished class with a question and answer session, and I realized that very few people in the class are taking it as seriously as I am. Maybe it's because it's taken me two years and a lot of effort to get here. So, I'm trying to do my best, and hopefully I'll come close to winning the award that recent FCI graduate, and Leann Rimes' ex-husband got- that of top of the class.
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