Dessert Sauce

Making dessert sauces made me more conscious of the need to use observation in preparing them. Making sure the eggs reach proper temps, to expand the sauces-not scrambling the eggs; preventing sugars from crystalizing-to prepare a smooth even caramel were some of the processes. Oh, whisking was definitely a skill necessary to create the ribbon stages or soft peak stages in the process. But what I enjoyed most was the awesome sweetness, all made from scratch (homeade)!! So I took the liberty in making a Mousseline sauce with strawberry preserves. Happy Valentine's Day!!!

My Jus Experiment

After experimenting with different flavored jus' in class, I learned to appreciate the ability to create different flavors to expand your sauces. I wanted to try making a citrus and herbed flavored cream sauce, so I decided to make a lemon jus w/herbs; added to a reduced cream. This experiment with roasted chicken breast over pasta was a delicious, lively, and smooth creation!