3/9 Sunday 2-5pm Sauce Making 101 Ages 16 +
Come learn most of the Mother Sauces used in French Cooking with us.
Making sauces is both an art and science that will elevate your dishes in most delicious and beautiful ways.
Our class agenda:
Bechamel-White Sauce used for Macaroni & Cheese, Sauce Mornay, Lasagna
Beurre Blanc-White wine and butter sauce delicious on fish, poultry, vegetables
Aioli-Garlicky mayonnaise which can be supplemented with herbs, citrus, spices and more
Reduction Pan Sauce-Reduced stock, wine, thyme to sauce up roasted, grilled or pan seared meats
Come learn most of the Mother Sauces used in French Cooking with us.
Making sauces is both an art and science that will elevate your dishes in most delicious and beautiful ways.
Our class agenda:
Bechamel-White Sauce used for Macaroni & Cheese, Sauce Mornay, Lasagna
Beurre Blanc-White wine and butter sauce delicious on fish, poultry, vegetables
Aioli-Garlicky mayonnaise which can be supplemented with herbs, citrus, spices and more
Reduction Pan Sauce-Reduced stock, wine, thyme to sauce up roasted, grilled or pan seared meats
Come learn most of the Mother Sauces used in French Cooking with us.
Making sauces is both an art and science that will elevate your dishes in most delicious and beautiful ways.
Our class agenda:
Bechamel-White Sauce used for Macaroni & Cheese, Sauce Mornay, Lasagna
Beurre Blanc-White wine and butter sauce delicious on fish, poultry, vegetables
Aioli-Garlicky mayonnaise which can be supplemented with herbs, citrus, spices and more
Reduction Pan Sauce-Reduced stock, wine, thyme to sauce up roasted, grilled or pan seared meats