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,…
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
