Feeling Saucy

Today was the beginning of making sauces. We made an espanol, bechamel, and veloute sauce...all which will be turned into more sauces tomorrow. They all begin with a roux- white (bechamel), blonde (veloute), or dark (espanol)....which was really fun with my Cajun upbringing. Chef Gesualdi, of course, challenged me to see how dark I could get my roux without burning it. I think he gives me way more credit than deserved at this point. I can always wing it when the pressure is on though ;) After days of refining my cooking, I came home and made spaghetti for dinner. Sometimes, there's nothing better than a little comfort food. I'll starting posting pictures soon.