During the off week, I hope to make at least 4 of the 5 leader sauces. Last night I made Veloute, a leader sauce. That's a blond roux, this time with homemade chicken stock. That became a mushroom and white wine sauce over pan fried chicken breasts with peas and saute fingerling potatoes. Chris raved about it. She's my best, and so far, my only customer. My chef would have told me, "needs more salt". They always say that.
Can you tell I'm working on my dish descriptions? It's required in menu planning.
Man this is fun!