Anyway, so boyfriend's lab mate, Vaibhav, loves good food. He also loves to cook, but wants to learn to cook things better and do other things better too. I can dig that. So we decided to make the thing I considered the holy grail : the French MOTHA SAUCES.
Now, boyfriend and I developed an unhealthy obsession with truffle oil on Valentine's day, when we did a triathlon and then made the most unhealthy truffled mac and cheese on the face of the planet. It was my first time making a beschamel, and it was memorable to say the least. We ate it out of the baking pan, and got drunk on special beer, and it was awesome. Triathlon in the morning cancels out all bad eating for the rest of the.... week, right?
I digress. So mother sauces. Traditionally, wikipedia tells me there are 4. Or 5.
Beschamel, based on milk, thickened with a white roux
Espagnole, based on brown stock, thickened with a brown roux
Veloute, based on a white stock, thickened with a blonde roux
Allemande, based on veloute, is thickened with egg yolks and heavy cream
and we added mayonnaise, because it's awesome and easy.
Oh, and we made fresh baked bread. Mmmm.
Serves about 10 people or so
Photos by Ben : heliotrope.ucsd.edu