Sauces - beginner off to a crusty start...
I've only been at this for a week, but I've tried to make a sauce every night this week and am certainly making a failure every time. I understand that a Roux is butter or fat and flour. I read that a Veloute is a Roux plus stock, so I tried a recipe for Chicken Pot Pie just to see the beginning stage (6 tbsp butter and 1 c. flour to make the Roux and then add 3 c. chicken stock to basically get the Veloute sauce. I finished the whole recipe but the sauce was 'pasty' and lifeless at best and not creamy, smooth and delicious like I had hoped. Also, my pan sauces are a disaster, I am getting sauces but they are lumpy and just not cool.
I'm resting for the weekend because it is so frustrating, but I'll be back to it again next week.
Do you have any suggestions on how I could start with the very most simplest sauce, be it Bechamel or Veloute, or something else, I don't care, I just want to make something that accomplishes a success.
The only good sauce I have ever made that I like is just to melt butter in a dish to dip Lobster into.