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, November 9 (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