Instructor: Eric Carter
Date(s) - 5 Dec 2014
6:30 PM - 9:30 PM
Learn to finish, add moistness, richness, and flavor to any meal. Master sauce making, with our amazing chef Eric Carter. Sauces enhance and elevate most dining experiences. Learn about the 5 classic “mother sauces” and their more current counterparts from which hundreds of others can be made. Learn to finish, add moistness, richness, and flavor to any meal in this class we will learn about Espagnol, Veloute, Bechamel, Hollandaise and Tomato and their modern versions: Beef Demi, Chicken Demi, Grafton Cheddar and Bearnaise.
You’ll gain confidence, tips and techniques, discuss pairings with dishes and leave with recipes to put the sauces to use!
This evenings Sauces: Hollandaise, Green Peppercorn, Bouillabaisse Buerre Blanc, Marsala and Sabayon.
Students will work in groups of 2-5
Bookings are closed for this class. If you would like to be placed on the waiting list, please email firstname.lastname@example.org or call (831) 419-2747.
Please complete payment via our Paypal shopping cart to secure your place in this class. Use your credit card or Paypal account.
Please note that there is a minimum of 72 hours for class cancellation. No exceptions. Sorry!