ccunning

The first three days were the worst. I felt I was over the physical addiction by this point. No more cold sweats, shakes, bad mood, fuzzy head. After that it was just the habit and the triggers.

My friend Monty just opened a bar in Charlotte, NC. I need to go visit him and have a drink at his bar.

• Béchamel
• Espagnole
• Hollandaise
• Mayonnaise
• Tomato sauce
• Velouté

But I have also seen it listed with Allemande instead of mayonnaise so I will just learn all 7.

Now when I say learn, I do mean learn. I don’t just want to be able to make them from a recipe, but to make them from scratch without direction, and only from memory.

• Béchamel – This one is done. I could make it blindfolded now.
• Espagnole – This one looks to be a big task. Most recepies seem to be for making large batches.
• Hollandaise – I attempted this once for mothers day (she wanted eggs benadict). I almost had it, but ended up cooking the egg :(. I have not tried since, but i do have the egg poaching down :D
• Mayonnaise – I have made this before and it is not to complex, however it is nowhere near committed to memory.
• Tomato sauce – I need to find a recipe for this. Is it more than simply crushing tomatoes into a sauce?
• Velouté – This is practically the same as Béchamel which I have mastered. I would like to apply the concept practically once more before calling it done.
• Allemande – This is a velouté thickened with egg yolks instead of a roux. This will be a good principle to learn, I have also seen recipes for Béchamel child sauces that use this thickening method as well (Alfredo in particular)