Soup&Sauce

By no means am I a blogger, so here goes. Soup/Sauce class has been and continues to be an eye-opener. I was oblivious to the complex chemistry of what goes into a soup or sauce. In thursday's class we made compound butter. I am intrigued by the many different kinds of compounds you can create. I plan to make C-butter with fruits, spices, and will experiment with some edible flowers. I was surprised that the only real difference between Hollandaise and Bearnaise is an acid reduction with tarragon. The addition of tarragon made a drastic change in flavor. In closing I am looking forward to next week.