Day 6

8 October  2013

We had the practical today. We had prepared for the beurre blanc, béchamel, and the hollandaise.
Last night I read Julia Childs instructions on hollandaise, and watched at least 6 YouTube videos on preparing, so I had a little more confidence going into it.

Of course, the chef threw us a curve ball and we had to present him with a small sauce prepared from each of the sauces.
From the hollandaise- we had to prepare a choron.
From the béchamel- a mornay
And the beurre blanc, we simply had the option of using red win in place of white to make a beurre rouge.

I prepared mise en place, then decided to the béchamel first, eave warm and add the parmesan and gruyere before presentation, I then tackled the hollandaise, the first attempt I had to scrap as my yolk broke at the end.
 The second one, I thought I had to scrap it was much too thick, almost like mayonnaise. I had the girl next to me add 2 oz of water while I whipped and I got it back! Added the tomato paste and parsley to get the choron, and it came out extremely creamy. In fact upon presentation, the chef asked if I added cream. I think it was the extra whipping, of the yolk, before heat, on the water bath, and then at the end when I added water.
The beurre rouge is very simple so while the wine, vinegar, and shallots were reducing I added the cheeses to the béchamel and got that on the presentation plate.
The quick addition of the beurre rouge and I was done.

Don't yet know my grade, Chef O hasn't posted them yet! I will update when I get them.