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The Foundation – Fundamental Series – Week 3 Sauces
Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.
Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy! This class meets for 4 weeks on March 5th, 12th, 19th and 26th.
Week 3 – October 19th – Secrets of Sauce Making:
What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:
Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace
Grilled Asparagus with Lemon Beurre Blanc
Dark Chocolate Mousse with Vanilla Crème Anglaise
- Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
- Bechamel/Mornay (roux-thickened)
- Beurre Blanc (emulsified butter sauce)
- Crème Angalise (custard/egg-thickened)
- Flavor-building and balance
- How to handle fresh herbs
- Knife skills: dice, chiffonade, mince
- Pan-searing, vegetable cookery, grilling,
- Timing and organization/mise en place
- Plating & presentation