DECEMBER 20 | THURSDAY 6:30pm-9:30 pm
Follow in the footsteps of countless culinary students before you as you embark on a thorough study of the five mother sauces of French Cuisine. But wait, our chef has something up her white jacket sleeve. Go beyond Carême’s traditional sauce classifications with this modern spin. Learn the technical aspects of creating flavorful, thick, velvety smooth sauces, and techniques for rescuing them when something goes awry. Perfect your sauce thickening skills using starch and milk when you create a rich, creamy béchamel for Le Mac & Cheese. Deglaze your pan sauce with wine and add a starch for beef filet with mushroom and sherry gravy. Use egg as an emulsifier in the classic eggs Benedict with hollandaise sauce. We will also tackle the simplest emulsified sauce (oil & vinegar dressing) with a delightful arugula and shaved parmesan salad with Dijon mustard and tarragon vinaigrette, as well as tips of the trade for fixing broken emulsified sauces.