Cooking Basics: The 5 French Mother Sauces
We will cover how to make the five French mother sauces: béchamel, espagnole, hollandaise, tomato, and velouté.
What you'll learn
This four sessions course will cover how to make the five French mother sauces which are both used individually and as bases for a myriad of other sauces, particularly in French cuisine. The first session will cover what a roux is and how to use it to make the first two mother sauces that we will cover, the béchamel and velouté sauces. Our second session will cover the creation of an espagnole sauce. The third session will see us create a hollandaise sauce. The final session will cove...Read more
This class is perfect for
Jan 01-07, 1970
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