Classic French Sauces



Elevate your cooking repertoire! Learn to make Classic French sauces like a professional chef! This class combines the most important aspects of both sauce I and II in one comprehensive 3 hour workshop. In this very approachable “hands on” class, we will focus on the methods and techniques of creating the essential French “mother” sauces and a variety of their derivative sauces. We will also pair sauces with appropriate proteins, starch and vegetable.


$150.00 per person
/ 3.5 hour class
 Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Sauce Espagnol: (Classic Brown Sauce), made from brown beef stock, mirepoix, tomatoes, herbs and thickened with roux.
Derivative
sauces: Sauce Marchand de Vin, Sauce au Poivre Vert and Sauce Robert……..

Velouté:
Made from chicken, fish or white veal stock, mirepoix, and thickened with a roux or liaison

Derivative
sauces: Sauce Supreme, Marsala and Piccata………….

Béchamel:
Basic white sauce made from milk, white pepper, nutmeg and thickened with roux

Derivative
sauces: Crème Sauce, Mornay and Cheddar…….