The Art of the 5 Mother Sauces

In this rewarding hands on class Chef Jen Tarantino Reyes will teach you the secrets and techniques of the 5 mother sauces of French cuisine. In French cuisine the mother sauces are known as “grandes sauces” as they are a group of sauces upon which many other sauces  – “daughter sauces ” or petite sauces are based.  These 5 mother sauces will elevate your everyday menus and make your vegetables and proteins shine. You will be able to impress your guests and most importantly yourself with a variety of sauces you’ll be able to now make with your “eyes closed.”

Menu:

• Tomato Sauce (enjoyed with pasta)
• Béchamel (enjoyed with roasted cauliflower)
• Hollandaise (enjoyed with steamed asparagus)
• Veloute’ (enjoyed with baked halibut)
• Espagnole’ (enjoyed with a petite beef Filet)