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.”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)
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)
The Fundamental Foundations – Series 101 – Week 3 – Sauces Week 3 – May 16th – 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 Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with 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 Angalise (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