Sauce Boot Camp

We all know there's no better accompaniment to a dish than a well-made sauce. We'll take you on a journey teaching you how time-honored and modern sauce-making techniques are actually very approachable and will inspire confidence in your very own culinary
skills. We'll teach you how to conquer all things sauce-related in this comprehensive, hands-on sauce class. Tasting-size portions of meat, vegetables and starch will accompany the sauces.

Menu:

• Homemade Poultry Stock
• Bordelaise (Red Wine and Veal Demi-Glace Reduction) and Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion) with Sautéed Strip Steaks
• Mustard Vinaigrette with Poached Leeks
• Macaroni and Cheese with Homemade Béchamel
• Sauce Bigarade (Orange Gastrique) with Sautéed Duck Breast
• Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil) with Roasted Spring Onions
• Sauce Cardinale (Shellfish Stock and Cream) with Fresh Lobster
• Uni Butter with Steamed Mussels
• Homemade Mayonnaise

Skills covered in class:

• Understanding the mother sauces
• Building poultry and shellfish stocks
• Preparing reductions
• Making hot and cold emulsions
• Working with fresh herbs
• Making vinaigrette
• Balancing flavors
• Using mustard to emulsify
• Preparing roux and béchamel
• Caramelizing sugar
• Roasting peppers and blanching tomatoes
• Using nuts and bread as a thickener
• Deglazing
• Making compound butter
• Mounting a sauce with butter