As an owner/chef, a major consideration for me is cost. What I can charge for a menu determines how the sauces are made. I do make espagnole but only as a route to demi-glace. Mostly I use the stock reduction method which I find very satisfactory for 80-90% of the time. I always have demi in the freezer and I guard it fiercely, NOBODY is allowed to touch it. It is a long winded process to make it but undoubtedly a better way to a more structured sauce. I never use cubes or bouillons although I have to admit to having used them in the past.
Is mac and cheese macaroni? if so, then I would say yes, it is a mornay derived from bechamel. I never make allemande.
Somebody once took out the demi-glace and said "why have you got this fudge in the freezer?" |