Learn the basics of classic French sauce preparation along with contemporary variations and modern interpretations. Learn to make: Chicken Stock, Vegetable Stock and various sauces, including Reduction; Tomato; Hollandaise; Beurre Blanc; Béchamel; Velouté, Pan Sauce and Gastrique. Also, learn how to make Crème Anglaise. We will discuss which foods each sauce can accompany and taste sauces with Roasted Vegetables and Rice Pilaf.
1 lesson @ 3 hrs, $85/$70 MCC district residents
1314.323 Sa, 4/15 12:30-3:30 p.m.