Sauces: TBD - 7 PM EST - 1.5 hrs
The mark of a chef is the ability to make a sauce. This class will be an introduction to
base sauces and stocks. Learn the 5 “Mother of Sauces” and their derivatives. We will make, talk, and learn the applications of these classic building blocks of French Cuisine.
- Espagnole: a basic brown sauce
- Béchamel: White sauce
- Velouté: savory sauce, classic French sauce
- Tomato: Classic red
- Hollandaise: Classic sauce made with egg yolks and butter
Once our class is over, you will be on your way to having the ability to build on these base sauces and create dozens of other sauces from them.