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.