Stocks and Mother Sauces

I was so looking forward to sauce day. My favorite of all is making sauces.  But first I learned to make Stocks properly because Stocks are the base of sauces.So here are the 5 mother sauces with pictures. Bechamel, Veloute, Espagnole sauce, Tomato sauce and Hollandaise. All recipes will  be included in a post  named Recipes from school.

                                   This is a stock that I help building. Chicken Stock.

                                             This is the tomato sauce(smelled heavenly)

                                                                         The veloute(stock plus roux)

         Clean station before the cooking begins and my classmate Ashley looking quite serious!

                                                     Espagnole in the making

                                         Bechamel in the making with an onion pique.

                                                           my sachet d'epice(parsley stem, thyme,bay leaves, peppercorns and garlic).I must of deleted my hollandaise sauce picture by mistake because its missing.Next time i make some I will post it:)