Thursday, September 05, 2013
Culinary Basics for the Passionate Beginner: Sauces and Seasonings
6:30 PM – 8:30 PM
What do classical sauces have to do with home cooking? Ask yourself that the next time you’re looking for the secret behind a luxuriously creamy mac and cheese, or the key to rich, smooth and savory turkey gravy. Because when it comes to the basics, nothing separates mediocre from mind-blowing more than a clear understanding of the fundamentals of sauce-making—the holy grail of home cooking!
MENU: Bechamel and Creamy Sauces; Mornay (Cheese Sauce); Veloute Sauce (White Sauce for chicken, or fish); Easy Brown (Espagnole) Sauce (for pork, beef, or lamb); Fresh Uncooked Sauces: Tomatillo Salsa, Pesto Sauce, and Peanut Sauce; Emulsified Sauces: Hollandaise; Dessert Sauces: Chocolate and Caramel Sauce.
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