A well-made sauce can magically enhance the taste and quality of a dish. Join us as we master the time-honored techniques of classic and modern sauce-making techniques. Tasting-size portions of meat, vegetables and starch will accompany the sauces.
Menu:
- Sauce Bordelaise
- Chimichurri
- Béarnaise Sauce
-
Sauce Chasseur (Wine, Shallot and Mushroom "Hunter's…
A well-made sauce can magically enhance the taste and quality of a dish. Join us as we master the time-honored techniques of classic and modern sauce-making techniques. Tasting-size portions of meat, vegetables and starch will accompany the sauces.
Menu:
- Sauce Bordelaise
- Chimichurri
- Béarnaise Sauce
- Sauce Chasseur (Wine, Shallot and Mushroom "Hunter's Sauce")
- Roasted Red Pepper and Charred Onion Coulis
Skills covered in class:
- Preparing reductions
- Using roux as a thickening agent
- Deglazing
- Balancing flavors
- Making a pan sauce
- Sautéing mushrooms
- Preparing hot emulsions and fresh herb sauces
- Roasting peppers
- Charring vegetables
