FULL - Classic Mother Sauces Part One - Tues Apr 2nd PM
with Amy Church
Kitchen Basics Class
(This class is a completely updated version of a kitchen basics class which was offered many years ago. Please email Amy at firstname.lastname@example.org if you have any questions.)
This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.
A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!
This class is Part One of a two-part series. Part Two will be included on the May-July schedule, and both classes will be repeated on future schedules. You do not need to take the classes in order. Part One includes Hollandaise, Tomate, and Veloute; while Part Two discusses Mayonnaise, Bechamel, and Espagnole.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.
If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!
Apr 2nd, 2024
from 6:30 - 9:00 pm
Willamette Valley Kitchen Co.
333 Chemeketa St NE
Salem, OR 97301 Get directions