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  • Sauce Boot Camp


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. 

  • Homemade Poultry Stock
  • Bordelaise (Red Wine and Veal Demi-Glace Reduction) with Sautéed Strip Steaks
  • Béarnaise (Champagne Vinegar, Tarragon and Butter Emulsion) with Sautéed Strip Steaks
  • Mustard Vinaigrette with Poached Leeks
  • Macaroni and Cheese with Homemade Béchamel
  • Sauce Bigarade (Orange Gastrique) with Sautéed Duck Breast
  • Romesco (Roasted Pepper, Tomato, Garlic and Olive Oil) with Roasted Spring Onions
  • Sauce Cardinale (Shellfish Stock and Cream) with Boiled Potatoes
  • Uni Butter with Steamed Mussels
  • Homemade Mayonnaise

Skills Covered in Class Include:

  • Understanding the Mother Sauces
  • Building Poultry and Shellfish Stocks
  • Preparing Reductions
  • Making Hot and Cold Emulsions
  • Working with Fresh Herbs
  • Making Vinaigrette
  • Balancing Flavors
  • Using Mustard to Emulsify
  • Preparing Roux and Béchamel
  • Caramelizing Sugar
  • Roasting Peppers and Blanching Tomatoes
  • Using Nuts and Bread as a Thickener
  • Deglazing
  • Making Compound Butter
  • 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: Merchandise Mart


Monday 12-30-19
10AM - 4PM


Sunday 2-9-20
10:30AM - 4:30PM

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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