Mother of All Sauces - Introduction to French Sauce Making

In this class the sauces are the stars. We will prepare simple meat, fish and vegetable dishes to accompany our sauces. Leanr to make a stock - the essential base for any good sauce. We will also teach you how to clarify butter as well as variations of sauces to enlarge your sauce-making library.
 
Of course as usual, everything will be fresh and in-season, so the accompanying recipes will vary based on what is available.
Some examples of what you'll make in class (based on season and availability):
 
Chicken or fish velouté
Sauce au Poivre
Clarified Butter
Beurre Blanc
"Aise" Sauces (ie mayonnaise, Hollandaise, etc.)

For timing, some parts of the preparations may be done in advance by your chef. You will receive by email a PDF booklet of recipes including some not covered in class.
 
As with all our classes, the meal, wine and calories are included at no extra charge.
 
Highlights:
-Learn to make a stock from scratch
-Master the basic French sauces essential to French cuisine
-Learn technics for elaborating your sauce preparations
-Hands-on learning experience in a fun and convivial atmosphere