A Finishing Touch
In French cuisine, sauces are more than just an adornment—they're designed to complement the proteins they accompany and to bring flavor, moisture, and visual appeal to a dish.
This class covers the tried-and-true French techniques to create flavorful sauces with proper consistency and seasoning. Under the guidance of our chef-instructors, you'll try your hand at creating three sauces: the French mainstay, bordelaise; unctuous béarnaise; and an indispensable sauce for dessert, crème anglaise. You'll learn the essentials of successful sauce making, from the importance of starting with high-quality stock to finishing, or mounting, a sauce with a swirl of cold butter. Along with your classmates, you'll prepare—and sit down to savor—a three-course meal that will showcase your sauces gloriously.