The Fundamental Foundation 101 – Week 3 – Sauces

Week 3 – June 19th – 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 do I make it? Knowing the basics of sauce making is like having a secret power.  Sauces 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, for what good is a sauce if there is nothing to smother?

This week we will focus on Sauce Making while creating this menu:

Pan-Seared  New York Steak with Sauteed Mushrooms & Red Wine Demi-Glace

Potato Gratin

Grilled Asparagus with a Lemon Beurre Blanc

Dark Chocolate Mousse with Vanilla Crème Anglaise

Sauces:

• Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
• Bechamel/Mornay (roux-thickened)
• Beurre Blanc (emulsified butter sauce)
• Crème Anglaise (custard/egg-thickened)

Additional Skills/Fundamentals:

• Flavor-building and balance
• How to handle fresh herbs
• Knife skills: dice, chiffonade, mince
• Pan-searing, vegetable cookery, grilling,
• Timing and organization/mise en place
• Plating & presentation

This class is part of a 4 week series and can be purchased on 6/5