Join us for the evening and master the time-honored techniques of classic French sauce-making.
Sauce Bordelaise (A Luscious, Rich Red-Wine Sauce) with Roasted Filet Mignon; Sautéed Pork with Charcutiere Sauce (White Wine, Mustard and Cornichon Sauce - a Staple in Paris Bistros); Chicken Chausseur (Wine, Shallot and Mushroom "Hunter's Sauce").
Skills Covered in Class Include: Learning about the Mother Sauces; Understanding Mirepoix; Preparing Reductions; Using Roux as a Thickening Agent; Deglazing; Balancing Flavors; Making a Pan Sauce; Selecting Beef, Pork and Chicken; Determining Meat Doneness.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.