Friday, April 21, 2017

Week 13 - Escoffier

I wasn't very excited about the Escoffier challenge and put it off for weeks. A French chef and cookbook writer, he was the one who codified the recipes for the mother sauces. It would be easy enough to do a mother sauce for the challenge, but there was just a challenge for that last year, which probably accounted for some of my lack of inspiration. In the end, since I didn't want to make the same thing, I decided this time to go with béchamel.

At least that was the plan. The primary ingredients in béchamel are white roux and milk, and I was getting ready to put together the ingredients photo when I opened and sniffed the milk. Despite the fact that we hadn't really opened it that long ago, it had already gone bad, so that wasn't going to work. I decided to switch to veloute, so I ended up doing the same sauce as last time, but this time I turned it into a mustard sauce instead, which was what I had planned to do with the béchamel.

I made the sauce the same way as last time - butter and flour, and then chicken stock. Once the sauce was done, I added in some dijon mustard. A helped with it since the flour was so resistant to breaking up and needed constant stirring, and I also had to add a little more flour to thicken it up, but eventually it was done.

We put the mustard veloute sauce on top of some panko chicken tenders and green beans. It was a little salty from the combination of mustard and chicken broth, but tasted fine. Once again, it made too much, even though I had cut down the amounts from last time. I was glad to finally cross off this challenge, even if it ended up being a variation on the same mother sauce as last time. Maybe next time I'll end up doing the béchamel.

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