• Sauce Boot Camp

 CLASSES

Sauce Boot Camp

Menu:
  • Homemade Roasted Chicken Stock-will be simmering upon student arrival    
  • Cheddar 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 

Skills Covered in Class Include:

  • 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

$275*

Saturday 2-18-23
10AM - 3PM

*A non-refundable 15% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

Not what you’re looking for?

See All Classes

Request more information about our Boot Camps

boot_camp
cooking_classes
How to Roast a Pepper  <> <> <> <> <> <> <> <> <> <>