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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 the French cuisine. In the 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.”


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


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