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. Plenty to learn and plenty of good eats in this class!
$125.00 per class
Includes all instruction, food cost, menus and dinner
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…….