Skillette · Washington, DC
Date & time
Fri, Jun 26
6:30 PM
Duration
1.5 hrs
Difficulty
Intermediate
Build the five French mother sauces and their most useful derivatives, learning how emulsification, reduction, and seasoning transform simple ingredients. Students work through bechamel, veloute, and pan-sauce techniques with practical applications for weeknight cooking. The class emphasizes understanding the logic behind each sauce so you can adapt it freely.