The spinach is cooked down to create Cream of Spinach.
Once the Tomato Sauce finished cooking it was than placed in the food mill. This process helps purée the sauces even more by breaking down any leftover chucks of food that didn’t cooked down.
The Tomato mother sauce was cooked for approximately 40 minutes on a low flame.
The tomato purée, mince garlic, small dice carrots and onions, and the sachet. All in which is needed to create the Tomato Mother Sauce.
In order to achieve a good Mother Sauce it is important to consistently stir the roux. As explained in the previous picture, this is known as the Blonde roux. The mixture will be used to create the Béchamel mother sauce.
The roux is a cooked mixture of equal parts of fat and flour; starting from left to right. The white roux, blonde roux, and the two stages of the brown roux.