We all know there's no better way to elevate a meal than with a well-made sauce. In this comprehensive, hands-on boot camp, you'll discover that classic and modern sauce-making techniques are far more approachable than you might think. Master the foundational techniques behind roux-based sauces, hot and cold emulsions, pan sauces, flavorful…
We all know there's no better way to elevate a meal than with a well-made sauce. In this comprehensive, hands-on boot camp, you'll discover that classic and modern sauce-making techniques are far more approachable than you might think. Master the foundational techniques behind roux-based sauces, hot and cold emulsions, pan sauces, flavorful reductions and vegetable-based sauces, giving you the confidence to create restaurant-quality sauces for countless dishes in your own kitchen. Students will work in pairs to prepare the sauces during class.
Menu you’ll cook and enjoy:
- Homemade Roasted Chicken Stock- will be simmering upon arrival
- Homemade Mayonnaise with Roasted New Potatoes
- Parmesan Mornay with Creamed Spinach
- Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion) with Asparagus
- Steak Diane with Brandy-Shallot Pan Sauce
- Chasseur Sauce (Mushrooms, Tomatoes and Thyme) with Sautéed Chicken
- Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil)
Skills covered in class:
- Understanding the mother sauces
- Building poultry stocks
- Preparing reductions
- Making hot and cold emulsions
- Working with fresh herbs
- Balancing flavors
- Preparing roux and béchamel
- Roasting peppers and blanching tomatoes
- Using nuts and bread as a thickener
- Deglazing
- Mounting sauce with butter
In this hands-on class, students will be paired in groups of two and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
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