Sauce Boot Camp
Seats available: 2
Sunday 01-27-2019
10:30AM - 4:30PM


Instructor: Sam Goldbroch
We all know there's no better accompaniment to a dish than a well-made sauce. We'll take you on a journey teaching you how time-honored and modern sauce-making techniques are actually very approachable and will inspire confidence in your very own culinary skills. We'll teach you how to conquer all things sauce-related in this comprehensive, hands-on sauce class. Tasting-size portions of meat, vegetables and starch will accompany the sauces.
Homemade Poultry Stock; Bordelaise (Red Wine and Veal Demi-Glace Reduction) and Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion) with Sautéed Strip Steaks; Mustard Vinaigrette with Poached Leeks; Macaroni and Cheese with Homemade Béchamel; Sauce Bigarade (Orange Gastrique) with Sautéed Duck Breast; Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil) with Roasted Spring Onions; Sauce Cardinale (Shellfish Stock and Cream) with Fresh Lobster; Uni Butter with Steamed Mussels; Homemade Mayonnaise.
Skills Covered in Class Include: Understanding the Mother Sauces; Building Poultry and Shellfish Stocks; Preparing Reductions; Making Hot and Cold Emulsions; Working with Fresh Herbs; Making Vinaigrette; Balancing Flavors; Using Mustard to Emulsify; Preparing Roux and Béchamel; Caramelizing Sugar; Roasting Peppers and Blanching Tomatoes; Using Nuts and Bread as a Thickener; Deglazing; Making Compound Butter; Mounting a Sauce with Butter.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people.
1-week cancellation policy.