Sauces: Faster, Simpler, Better
Learn to prepare sauces simply, quickly and flawlessly. We will make classic and contemporary sauces and their variations.
Sauces are not mysterious, and despite the general impression, are not difficult to make. The aim of this mini-course is to learn basic important sauces, to be comfortable in preparing them, and to learn how to use them in multiple variations.
Make mayonnaise in minutes. You can use it straight away or transform it easily into an infinite number of derivatives, such as Sauce Aoli. Beurre blanc, a sublime sauce once considered too hard to make, can also be made quickly and be used simply for fish, seafood, or vegetables.
Following the class, we will have a full meal, using local farm ingredients so far as possible. The dinner courses will be paired with carefully matched wines.
Sauces, Soups, and Sous Vide
This class is devoted to making sauces expertly, and uses the same principles and techniques described just above in "Sauces: Faster, Simpler, Better".
Once the mechanics of the sauces are understood, the sauces will be used as a foundation for other preparations. For example, once you know how to make a veloute, it is a short step to making a mushroom soup.
This is a participation class—students have the opportunity to make whatever they will eat. (Exception: Sous vide procedure will be demonstrated.)
Following the workshop, we will have a complete dinner with what was prepared. We will use primarily the recipes of Julia Child, James Peterson or other master food writer-chefs. Sauces vary from class to class. Here is a sample meal, with the completed sauces/soups/dressings in bold:
Wine: Pinot Noir
Chicken Breasts Sous Vide Bechamel (cream sauce)
Potatoes with (garlic) Aioli (or other Mayonnaise based sauce)
Green Salad with Lemon Vinaigrette