EXCERPT: Purees, emulsions, and suspensions, OH MY! In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food.
Back to Basics: Sauces
Purees, emulsions, and suspensions, OH MY!
In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food. We will teach you how to balance a vinaigrette based on the different ingredients in different salads.
You will learn how to create a quick pan sauce for many different types of proteins. You will learn how to make fantastic sauces that can be flavored to meet your needs - compound butters, vinaigrettes and aiolis.
We’ll teach you about dessert sauces; keeping an eye on sugar while making caramel sauce and show you how to master delicate, sensitive dark chocolate when making chocolate ganache.
As always, this hands on cooking class culminates in a family style meal around our beautiful barnwood tables.
A welcome cocktail and an additional glass of wine with dinner are included. Additional wine and beer is available to purchase.
You Will Learn
- Create a balanced vinaigrette
- Make a quick pan sauce
- How to flavor sauces
- Tips about dessert sauces
Instructors
- Chefs Kate & Jason
On the Menu
~ spring greens salad with herbed vinaigrette
~ roasted chicken with white wine pan sauce
~ charred asparagus with aioli
~ warm bread and compound butter
~ beignets with chocolate ganache and vanilla bean caramel