What in the hell? This has been one of those days. New guy started yesterday. I knew I might be in trouble because I could smell alcohol on him when he showed up for work at 9:00 a.m. Sure enough, he was a no-show this morning. This was not a great day to be a person down. We had a plated luncheon for 30, another small group ordering off the menu for lunch, kid's camp lunch, and our regular business. Then, we got our financials for May in. My food cost was higher than it should have been which did nothing for my already pissy mood. I just want to go home, have a drink, and watch SYTYCD and TC. That's all. 50 minutes and I'm on my way.
I thought we should make our way through the mother sauces....
Bechamel: Also called by its Italian name, balsamella, this basic French white sauce is made by stirring milk into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons of each. It was named after its inventor, Louis XIV's steward Louis de Bechamel.
Add cheese and you've got Mornay. Add noodles to your Mornay and you've got mac and cheese.
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