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  • Sauce Boot Camp


Sauce Boot Camp

  • 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 

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


Friday 3-8-24
10AM - 3PM

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

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