Classic French Sauces

by Chef Joe's Culinary Salon Claim Listing

Learn to make a full array of Classic French sauces just like you’d create in a professional kitchen! This class is an essential for cooks of all levels and combines the most important aspects of both sauce I and II in one comprehensive 3.5-hour workshop.

$135

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Chef Joe's Culinary Salon Logo

img Duration

3.5 Hours

Course Details

Learn to make a full array of Classic French sauces just like you’d create in a professional kitchen! This class is an essential for cooks of all levels and combines the most important aspects of both sauce I and II in one comprehensive 3.5-hour workshop.

In this very approachable “hands on” class, we will focus on the methods and techniques in creating the basic French “mother” sauces and a variety of their derivative sauces. We will also pair sauces with appropriate proteins, starch and vegetable. Plenty to learn and plenty of good eats in this class! 

  • Sauce Espagnole: (Classic Brown Sauce), made from brown beef stock or brown veal stock, mirepoix, tomatoes, herbs and thickened with roux or starch slurry.
  • Derivative sauces: Sauce Marchand de Vin, Chasseur, Sauce au Poivre Vert, Sauce Robert....
  • Velouté: Made from chicken, shellfish, fish or white veal stock, mirepoix, and thickened with a starch slurry, roux or liaison
  • Derivative sauces: Sauce Supreme, Crevette, Marsala, Piccata....
  • Béchamel: Basic white sauce made from milk, white pepper, nutmeg and thickened with roux
  • Derivative sauces: Crème Sauce, Mornay, Chedder...
  • San Francisco Branch

    16 b Sanchez Street, San Francisco

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