The chefs must make so-called "Mother Sauces" all their own.The chefs must make so-called "Mother Sauces" all their own.
Ready for the mother of all quick-fires? [LAUGH] Your time starts now. [MUSIC] Pot, pot, pot. The most difficult thing about this quick-fire is that you have to make a brew, which is flour and butter. I know a lot of chefs think it's old school Cool but I think you really need to know your classics. I'm doing some scallops, corn ravioli, and hollandaise. I'm feeling [SOUND] saucy. [UNKNOWN] espagnole. It's a beef sauce made from veal bone and tomato paste. And to make the sauce my own, I infuse it with hints of ginger and lemongrass. I haven't cooked a mother sauce since culinary. Culinary school, so this challenge is gonna test my skill. 30 minutes guys. [MUSIC] I'm making a [UNKNOWN] with [UNKNOWN] fennels and saffron. The main problem I'm encountering is I don't wanna overthink the dish. But I feel like it needs another element. And I'm trying to figure out what that is. If they don't like this Something [BLEEP], I don't know what to do. I pulled bechamel. It's a heavy flour, butter based white sauce with which, instead of just a regular cream, I'm trying to incorporate a vegetable. I'm doing a teriyaki style [INAUDIBLE]. Then I crust it with [UNKNOWN]. My new stuff is definitely avant garde interpretation of the Espanole, cuz the Espanole's a very classic French sauce. The risk of the sauce is mine is turning out to be a very Asian sauce, but I feel really good about my dish. I want this so bad. Five minutes Everyone you have five minutes left. [MUSIC]