Tomato Sauce Roux & Stock: Making a Basic Roux & Basic Chicken or Beef Stock Espagnole “Spanish Sauce” Velouté Sauce Hollandaise Sauce Béchamel Sauce
An essential lass for anyone learning how to cook or learning to cook better! Tonight, you’ll learn the art of the classic Mother Sauces from a professional chef and seasoned culinary instructor. The Mother Sauces: Tomato, Velouté, Béchamel, Espagnole, and Hollandaise. You’ll also learn about Roux and other thickening agents, stocks, building sauces, and their use in relevant recipes and meal menus. Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch. Each sauce - Béchamel, Espagnole, Hollandaise, Tomato, and Velouté - is the “head” of its own unique family of sauces. You’ll learn the art of creating “smaller” sauces from each of them by using thickening agents such as Roux’s, and you'll learn how to add herbs and spices. Our tasting menu will include dishes that utilize these gems. It’s a fabulous way to up the ante and take your cooking repertoire to the next level!
