French Sauces Masterclass

About this class

All French cooking (and most of European cuisine) flows from five foundational sauces. This intermediate class walks through all five: béchamel (the base of every gratin and mac and cheese you've ever loved), velouté (the backbone of chicken pot pie), espagnole (the rich meat sauce), hollandaise (the emulsion that makes brunch elegant), and sauce tomat. You'll make each one from scratch, taste them at every stage, and understand what's happening at a chemical level when an emulsion breaks, and how to fix it. Recipe booklet to keep, wine pairing at the end. All ingredients and equipment provided.