Hands-On 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. 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.