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!
-$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…….
