In Person Cooking Program: French Mother Sauces

The basis of much of French cooking is in the sauce. Careme first organized the French Sauces into 4 families and named the basic sauce of each group the "mother sauce". Derivative sauces are known as daughter sauces. Escoffier later defined five sauces, reclassifying Allemande as a daughter sauce and adding Hollandaise and sauce Tomat to the original Espagnol, Bechamel and Veloute. These remain the modern five mother sauces. Learn how to make these sauces and keep stock frozen, so you can bang out an impressive French meal in under an hour!

Registration Required.

Fee: $5