FULL - Kitchen Basics: Classic Mother Sauces - Thurs PM
with Amy Church
Kitchen Basics Class (This class is a repeat of a fundamentals class which has been offered in the past. Please email Amy at firstname.lastname@example.org if you are unsure whether you've taken this class.)
This class will explain in detail 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 four classic Mother Sauces: Béchamel, Velouté, Espagnole and Tomate. She will also demonstrate the fifth Mother Sauce, everyone's favorite: Hollandaise! Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served. Class discussion will include an exploration of modern updates to these classic sauces.
A special 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 with this exciting class!
Feb 27th, 2020
from 6:30 - 9:30 pm
Willamette Valley Kitchen Co.
333 Chemeketa St NE
Salem, OR 97301 Get directions