Les Sauces Mère

Well it finally happened, we cooked! We made Hollandaise and Mayonaise. Though Mayonaise isn't classically a mother sauce, it has become one in American Kitchens. The two sauces are based on emulsions using egg yolks, which contain lecithin, to bind together water and oil. Part of the lecithin molecule dissolves in fat while the other part of it dissolves in water, thus we are able to mix two un-mixable ingredients and create a stable structure! Luckily none of our sauces broke, a miracle in the eyes of our Chef.

The beautiful Mayonaise. The hollandaise doesn't keep, but it was equally delicious. 

The lovely uniform, complete with hair net and cravat. And of course during production an apron. 

Apart from school, we spent a great weekend up at the Cove for Memorial Day. And we have been rowing three times a week which has been awesome! Especially last night when Taylor and I got put into separate boats and at the end of class we raced 25 strokes and my boat won by a landslide, twice. 

Here are some photos from late, a little blurry they were all taken on my phone. 

The back yard in Detroit is beautiful, I got there just in time to see the tulip tree in full bloom

 How can you resist this face?

 An old T-bird at the Ford Factory, apparently this is just like Grandpa Dee's old one. It just happens to be my dream car, but I'd get mine in black 

 I'd love to say that we hiked here, we didn't. We picked Lonnie up after he hiked up the mountain. 

 The view looks right across the Sound, it was beautiful