Mastering the Five 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 of;

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

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

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:

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

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

  • Salad with a Dressing made from an Aioli base,
  • Steak with Roasted Fingerling Potatoes, to be paired with any of the above sauces.

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.”

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 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)