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. Students will work in pairs to prepare the sauces.
Menu:
- Homemade Roasted Chicken Stock-will be simmering upon arrival
- Cheddar Béchamel with Macaroni
- Sauce Bordelaise (Red Wine and Beef Stock Reduction)
- Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion)
- Sauce Bigarade (Orange Gastrique)
- Homemade Mayonnaise
- Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil)
- Sautéed Mushroom and Chicken Velouté
Skills covered in class:
- Understanding the mother sauces
- Building poultry stocks
- Preparing reductions
- Making hot and cold emulsions
- Working with fresh herbs
- Balancing flavors
- Preparing roux and béchamel
- Caramelizing sugar
- Roasting peppers and blanching tomatoes
- Using nuts and bread as a thickener
- Deglazing
- Mounting a sauce with butter
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
