Sauce Boot Camp
Seats available: 0
Saturday 02-25-2017
10AM - 4PM


Instructor: Mario Scordato
Have you ever wanted to learn how to make stock? How about mastering the art of making roux and reductions? We'll teach you how to conquer all things sauce-related, from classic to contemporary techniques, in our most comprehensive, hands-on sauce class.
Homemade Chicken Stock; Bordelaise; Béchamel; Veloute; Hollandaise; Mushroom Cognac Pan Sauce; Apple Cider Gastrique; Truffle Cream Sauce. An assortment of meats, vegetables and starches will accompany the sauces.
Skills Covered in Class Include: Learning about the Mother Sauces; Understanding Mirepoix; Making Stock; Preparing Reductions and Emulsions; Using Roux as a Thickening Agent; Deglazing; Balancing Flavors; Making a Pan Sauce.
Students will work in groups of 2 to 3 people.
1-week cancellation policy.