Classic French Sauces


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 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 vegetables. 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 thicken 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 Chedder...



  • Sign up for individual classes or book a private group

  • Great for team buildings, showers, birthdays, holidays or any occasion

  • Book a private group of 6 or more and choose a menu and date that works with your schedule.

  • Classes are limited in size - Call or e-mail to reserve a space:
    415.626.4379, joe@theculinarysalon.com


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