I picked up another interesting cooking class at Ingredients… and this time Himself was able to go with me. It was taught by a Clarksville caterer Ross Wilson, owner and chef at Fire and Ice Catering. (http://www.fireandicetn.com/ )
We learned how to make a variety of basic sauces. I was excited about the class because I had planned to learn some of these on my own (and some I already have down pat).
OK, I was lazy today about typing out the recipe and instead scanned it in. You can see my “Teri Notes” I jotted down. First is the notation that you don’t want to use a salty ham like country ham or prosciutto. (In my opinion, it could also be left out). The note about the onions means that you ‘sweat’ them… not caramelize them.