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!
Saturday, September 12th (11am to 2pm)
$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…….