Mastering the 5 Mother Sauces

The Five Mother Sauces are the foundations for many dishes and other sauces. A sauce can elevate your cooking, adding complexity and refinement to every dish.  These five mother sauces pack tons of flavor and enhance whatever they’re served with. Join Chef Carol Dearth as she instructs you through the hands-on process of creating each of the five mother sauces, and discusses how to combine or modify them for endless dishes and other sauces. In this hands-on class we will discuss roux, emulsion and reductions and make:

• Hollandaise / Aioli, an emulsion
• Tomato Sauce (sauce tomat)
• Béchamel, a roux based sauce varied with the addition of cheese or dairy)
• Espagnole, a basic brown sauce from roux
• Velouté, a traditional pan sauce or gravy beginning with a roux

We will enjoy these sauces with a glass of wine and a menu

Fried Polenta, New York Steak, Roasted Potatoes, and Vegetable Sticks