Discover how proper sauce-making transforms any dish into a culinary masterpiece. This comprehensive, hands-on course teaches both classical and contemporary sauce techniques that are surprisingly accessible and will build your confidence in the kitchen. You will master sauce preparation in this interactive class featuring tasting portions of meats, vegetables, and starches paired with each sauce. Working in pairs, students create sauces together to develop practical skills.
Menu Highlights:
- Homemade Roasted Chicken Stock (prepared fresh during class)
- Cheddar Béchamel with Macaroni
- Sauce Bordelaise (Red Wine and Beef Stock Reduction)
- Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion)
- Sauce Bigarade (Orange Gastrique)
- Homemade Mayonnaise
- Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil)
- Sautéed Mushroom and Chicken Velouté
Skills Covered:
- Understanding the five mother sauces and their applications
- Building flavorful poultry stocks
- Preparing reductions for concentrated flavor
- Making hot and cold emulsions
- Working with fresh herbs to enhance flavor
- Balancing flavors to achieve harmony
- Preparing roux and béchamel for thickening
- Caramelizing sugar for depth
- Roasting peppers and blanching tomatoes
- Using nuts and bread as thickening agents
- Deglazing pans to capture flavor
- Mounting sauce with butter for richness
In this interactive class, participants work in groups of three to five, combining their efforts as a team to prepare recipes and build collaborative culinary skills.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
