Classic French Sauces Workshop I and II 

Learn to make a full array of Classic French sauces just like you’d create in a professional kitchen! This class is an essential for cooks of all levels and combines the most important aspects of both sauce I and II, in one comprehensive 3.5-hour workshop. In this very approachable “hands on” class, we will focus on the methods and techniques in creating the basic 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! 

*special* Popular Pick! ($135.) per person/ Inclusive

3.5 hour class
CLICK HERE: Payment and Class Registration Form
Available for a private group class/ 8 person minimum

Sauce Espagnole: (Classic Brown Sauce), made from brown beef stock or brown veal stock, mirepoix, tomatoes, herbs and thickened with roux or starch slurry.
Derivative sauces: Sauce Marchand de Vin, Chasseur, Sauce au Poivre Vert, Sauce Robert....

Velouté: Made from chicken, shellfish, fish or white veal stock, mirepoix, and thickened with a starch slurry, roux or liaison
Derivative sauces: Sauce Supreme, Crevette, Marsala, Piccata....

Béchamel: Basic white sauce made from milk, white pepper, nutmeg and thickened with roux
Derivative sauces: Crème Sauce, Mornay, Chedder...