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The Fundamentals – The 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, join Chef Barbara Sowatsky to learn the tricks of the trade!

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?

Menu includes:

Seared Scallops with Classic Beurre Blanc,

Pan Roasted Chicken Breast with Lemon-Caper Pan Sauce,

Sautéed Mushrooms and Spinach with Béchamel Cream Sauce.

$110.00

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