It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
- Mayonnaise
- Vinaigrette
- Hollandaise/Bernaise
- Béchamel
- Sauce brune aux champignons (brown sauce, with mushrooms)
- Tomato sauce
- Red wine reduction
- Caramel à l’orange
