Quote:
Originally Posted by IronChefATL  I cannot recall making a roux/slurry thickened sauce in the past decade in a professional kitchen. One of my most forgetable restaurant sauce making experiences was the reduced cream sauces.
(veal stock) Reductions, puree/puree-thickened, and salsa/relish type sauces (do/should) rule the day, IMO, in restaurants today. |
Just to get this straight...
You're off all five of Escoffier's mother sauces.
You don't do
roux for the
tomate, you use a puree variation with or without a
pincage, and (just guessing here) don't use stock in it either.
You don't do egg/fat emulsions like
bernaise or
aioli. (?!) Or, just don't consider
hollandaise and
mayonnaise as mothers?
You don't do butter/acid emulsions like
buerre blanc. (?!) Or, consider butter incorporation more of a technique than a mother?
Your
demi-glace is of the semi-demi-glace variety
ala Pepin, et al. In other words, start with veal stock, fortify it a bit, and reduce away.
Does anything scream haute cuisine like "more butter?"
BDL