Take your cooking to the next level. Learn to make some of the basic sauces such as “the white sauces,” also known as a roux sauce, as well as brown sauce and béarnaise sauce. There are so many things you can do with these sauces. Students will make a variation of each sauce and everyone will have the opportunity to try the sauces. White Sauce (béchamel); Brown Sauce (sauce made with veal stock); Béarnaise – Sauces Will Be Served Over Vegetables and Chicken
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