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Roux, sauce and emulsions lab

In my 5 years back at college, I never had a lab class that smelled as good as our roux, sauce and emulsions lab did yesterday. A few weeks back, we had a veggie stock lab, and the various groups used their stocks to make the sauces. Since we had a roasted veggie stock, we made a dark roux and sauce that came out incredible. We ended up standing around eating it like pudding. Some of the others ranged from having a raw flour taste, to dumping in a quarter cup of tomato paste to try and make their dark sauce darker. There was really only one light sauce that very good, and our one dark sauce. But that's all you really need, isn't it?

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