CLASSES

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

Location: Lincoln Square

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

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