Sauces

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.