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boot-camp-sauces

Sauce Boot Camp

Master the art of sauce-making - learn classic and modern techniques to elevate every dish from simple to spectacular!

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BOOT CAMP
Unlock the secret to unforgettable meals by mastering the foundation of great cooking: sauces! In this hands-on Sauce Boot Camp, you'll explore both timeless and contemporary sauce-making techniques- from silky béchamel and rich bordelaise to bright romesco and zesty orange gastrique. With expert guidance, you’ll learn to build stocks, create emulsions, balance flavors, and elevate simple ingredients into stunning dishes. Paired tastings of meats, veggies, and starches let you experience how sauces transform a plate. This class will boost your confidence and creativity in the kitchen!

What You Will Cook

  • 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
4x3 CBC Students Making Gumbo

What You Will Learn

  • 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
Sauce Verde

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