Roux, sauce and emulsions lab

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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?

For the emulsion part of the lab, my group (full of vegans) decided they wanted to make the tofu mayonnaise, instead of a nice aioli, so I just let them go at it. I wandered over to another group that seemed like the best bet for having good aioli, and partook of some that was almost perfect. All the tofu mayonnaise came out watery, and lumpy, sort of like a garlicy lemon salad dressing.