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.