CLASSES
Sauce Boot Camp
We all know there's no better accompaniment to a dish than a well-made sauce. We'll take you on a journey teaching you how time-honored and modern sauce-making techniques are actually very approachable and will inspire confidence in your very own culinary skills. We'll teach you how to conquer all things sauce-related in this comprehensive, hands-on sauce class. Tasting-size portions of meat, vegetables and starch will accompany the sauces, and students will work in pairs to prepare the sauces.
- Homemade Roasted Chicken Stock-will be simmering upon student arrival
- Gruyere 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
- Understanding the mother sauces
- Building poultry stocks
- Preparing reductions
- Making hot and cold emulsions
- Working with fresh herbs
- Balancing flavors
- Preparing roux and béchamel
- Caramelizing sugar
- Roasting peppers and blanching tomatoes
- Using nuts and bread as a thickener
- Deglazing
- Mounting a sauce with butter
1-week cancellation policy. Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
Location: Lincoln Square
