Learn to make these Classic French sauces just like you’d produce in a professional kitchen! 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. Plenty to learn and plenty of good eats in this class!
Saturday, March 7th, 2020/ 11am to 2pm/ 3 openings available!
-$125. per person- 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…….
