Thomas Froger Silva
This week’s class was one of the most immersive classes we have had! I loved the combination of music, eating with the hands and the improvised recipe for the sauce. I was in the group that had to cook the sauce. I chose to join this group because it allowed us to explore the recipe in our own way. All we were given was the list of ingredients (wine, cinnamon, sugar, mustard) and very vague guidelines. We were pretty much told to mix all the ingredients until it had the consistency of cinnamon. We started making the sauce by putting all the ingredients in a pot and heating it up. However, the recipe never mentioned that heat had to be used. With the help of Hannah, we discovered that this recipe was in the “non-boiled sauces” section of the book. We then started mixing in a different pot the ingredients once again. With my partner, we decided that we would really try to achieve the consistency of cinnamon, even though we weren’t entirely sure what this meant. We started with a third of a bottle of wine, then added about three fifths of a dijon container, thinking this would make the sauce thicker. The effect was unfortunately quite unsubstantial. We then started adding cinnamon and sugar. The dijon sauce and wine still dominated the flavor, so we added lots and lots of cinnamon. My partner, who particularly likes cinnamon, really enjoyed this! Eventually, the sauce reached a denser, almost gelatinous consistency. Finally, following the original recipe in the book, we added ginger and the sauce was complete!