French Sauce Making

One of our most popular classes!

As Julia Child wrote, “A sauce should not be considered a disguise or a mask; its role is to point up, prolong, or to complement the taste of the food it accompanies, or to contrast with it, or to give variety to its mode of presentation.” An intricate class from mother sauces through dessert! Come away confident in making your own sauces as a finish to your favorite meals!

• Mother Sauces: Bechamél, Velouté (Cheese Sauce)
• Sauce Espagnole and Demi-glace (Brown Sauce)
• Hollandaise and Burgundy Wine Sauces (with Poached Eggs)
• Béarnaise (with Filet Steaks)
• Classic Aioli / Mayonnaise (with Steamed Potatoes)
• Dessert Sauces: Creme Anglaise / Caramel / Sabayon (with Vanilla Bread Pudding)

Techniques/Skills Covered:  knife skills; proper equipment; proper ingredients and sourcing; mother sauces and derivatives; emulsions; proper use of roux and buerre manie; slurry; napper technique to determine thickness; whisking; storing sauces; proper seasoning and balance.