Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this fast moving class and dives deep into her extensive knowledge and experience to teach you how to improve every dish with the perfect sauce.
This class ends in a meal featuring the sauces covered in the class, so BYO for a class to remember!
Sample sauces and menu based on seasonal availability:
Egg Yolk-Based; Bearnaise, Creme Anglaise (Custard)
Roux-Based; Bechamel (White Sauce), Classic Velouté
Wine-Based Reduction Sauces; Modern Velouté, Beurre Blanc