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!

Saturday, April 12th (11am to 2pm)
$ 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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