Learn how to make the 5 French Mother Sauces
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L’Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family. It’s a knowledge of these five French “mother sauces” that will prove essential in your kitchen. They may seem intimidating, but mother sauces will nurture your kitchen confidence. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important to your cooking repertoire, serve as the starting point for a slew of other classics. Join Chef Jody in learning how to make these important sauces. During class, enjoy a glass of wine or beer.
*Please note that class and event purchases cannot be refunded or exchanged.
*By purchasing this ticket I acknowledge that any photographs taken at this event may be used for internal or promotional purposes by The Laundry.