Day 4

Stilllllll feeling a little saucy.

Today in class we made Classic French Tomato Sauce, Merchant de Vin, Sauce de Chasseaur, and Spanish Sauce.

It is truly amazing how stressful making sauces can be.... I mean.... It's more stressful to be perfect all the time, but that is a whole different topic and apparently this needs to be "school appropriate."

Classic French Tomato Sauce

Ingredients:

Salt Pork

Onion- chopped

Carrot- chopped

Canned Whole Tomatoes

Pork Rib Bone

Sachet (thyme, garlic clove, rosemary, peppercorns, bay leaf)
Sugar
Salt

Method:

Render fat from Salt Pork. Sauté onion and carrot. Add rib bone, sachet, and tomatoes. Bring to a simmer. If sauce is too thick, add a small amount of water. Simmer about an hour. Season with sugar and salt to taste. Puree in blender. Strain. Viola.

 I want pasta.