Mastering Classic French Sauces
When we think about French cuisine, sauce is king. So what better souvenir to take back from your trip to Paris than mastering these majestic accompaniments to wow friends and family back home?
In our three-hour Sauces class, we'll arm you with some classic recipes from the grand canon of Cuisine Française. We’ll tackle emulsions, roux and reductions as well as take a dip into the sweeter side of things. You’ll be able to learn a variety of important cooking techniques that will take your skills in the kitchen to a new level.
From start to finish, you'll be whisking and stirring your way to becoming Le Maître Saucier by taking on the following sauces:
Classic Cold Sauces
Temporary Emulsion: French Vinaigrette
Permanent Emulsion: Mayonnaise
Signature Hot Sauces
White Roux or velouté based: Béchamel Sauce
Brown Roux based: Port Wine Sauce
Butter Emulsion based: Béarnaise Sauce
Reduction based: Red Wine and Shallot Sauce
Decadent Dessert Sauces
Caramel au Beurre Salé