The Fundamentals – The Basics of Sauce Making
Want to be a better cook? Wondering where to start?
Knife Skills, Incredible Eggs, Dough Making, and Basics of Sauce Making are all important to understand in order to create a delicious meal. These basics and more will be covered in our “Fundamentals” classes, taught by our Chef Barbara Sowatsky, and for that reason we have sprinkled these techniques throughout the series for what good is a sauce if there is nothing to smother.
Basics 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 exactly do I make it.
Knowing the basics of sauce making is like having a secret power. They 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. We will also practice various cooking methods for their counterparts to include searing and pan-roasting. Again, what good is a sauce if there is nothing to smother?
Seared Scallops with Classic Beurre Blanc,
Pan Roasted Chicken Breast with Lemon-Caper Pan Sauce,
Sautéed Mushrooms and Spinach with Béchamel Cream Sauce.
All to be enjoyed with wine!