Sauces 2: Rouxs and Sauces
Chef Angus applies the techniques presented by making a béchamel; a plain white sauce made with a white roux, milk and seasonings. Coincidentally, Chef Angus demonstrates the use of a cartouche cover for the sauce to cook under, a skill discussed in the Basic Kitchen Techniques videos.
The roux technique is again applied to turn a blonde roux into both a veloute (a sauce made by thickening a white stock with the roux) and a tomato roux (using tomato paste).
Demonstrating further the versatility of the roux, Chef Angus uses a brown roux to make an espagnole, a sauce derived from the roux, a brown stock, mirepoix, and tomatoes.
Chef Campbell closes the episode by reiterating the importance of properly cooling and storing the sauces produced, and hinting at how the next segment will explain how to make other sauces from the "mother" sauces he has just created.