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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
We all know there's no better way to elevate a meal than with a well-made sauce. In this comprehensive, hands-on boot camp, you'll discover that classic and modern sauce-making techniques are far more approachable than you might think. Learn the foundations behind roux-based sauces, hot and cold emulsions, pan sauces, flavorful reductions, and vegetable-based sauces while building the skills and confidence to create restaurant-quality results at home. Whether you're looking to master the mother sauces or simply add more flavor to your everyday cooking, this boot camp will transform the way you cook.

What You Will Cook

  • Homemade Roasted Chicken Stock- will be simmering upon arrival
  • Homemade Mayonnaise with Roasted New Potatoes
  • Parmesan Mornay with Creamed Spinach
  • Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion) with Asparagus
  • Steak Diane with Brandy-Shallot Pan Sauce
  • Chasseur Sauce (Mushrooms, Tomatoes and Thyme) with Sautéed Chicken
  • Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil)
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
  • Roasting peppers and blanching tomatoes
  • Using nuts and bread as a thickener
  • Deglazing
  • Mounting a sauce with butter
Sauce Verde

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SEPTEMBER 2026

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