Sauces

Our first unit in Foods 2 is Sauces. There were several gourmet dishes as well as the basic sauces: hollandaise, white sauce, mornay sauce, and veloute sauce. For the gourmet dish I made Potatoes Au Gratin. This involves making a roux with onions and cheese in it, pouring that sauce over thinly sliced potatoes and baking in the oven. Once I understood how a roux worked, this was a fairly simple process. The roux mainly just takes patience. If there is anything I can give to any future roux-maker, it is to simply whisk and be patient, it takes time for the sauce to thicken. For the mornay sauce I made macaroni-n-cheese. The sauce was almost identical to the sauce made for the potatoes, except there were no onions. This time I was more confident with my roux making abilities and it went much quicker. My mother and brother enjoyed the mac-n-cheese quite thoroughly.