Where has all the butter gone?

[khiemtran]

Since getting back from Paris, I've been trying a lot of roux-based cooking and we've been going through butter at a frightening rate. It's been a lot of fun trying different sauces and I've found I like especially the moment when you pour the liquid into the roux and a bit of kitchen magic happens in the pan. It's also quite novel actually using saucepans for making sauce. The next step will be getting on to some of the egg-based sauces that I haven't made before: hollandaise, aioli and the like. I've always considered them too much effort in the past, but maybe they won't be once you get the hang of it.