Hands On: Streamlined Sauces

Hollandaise, mayonnaise, béchamel: the classic French sauces are so rich, and a little temperamental, but delicious sauces do not have to be heavy or difficult to make. Many chefs are experimenting with sauces from other cuisines and varied techniques, to yield sauces with spectacular flavors. This menu highlights a selection of the "new" sauces that you will learn to make and improvise on, that are so quick, you can make them in the time everything else cooks. In addition to learning the techniques of preparing the sauces, you will learn how to roast chicken & vegetables, oil-poach fish, sear fish, and bake a torte.

with Romesco Sauce

Instructor: Maya H. Klein

Date: Sunday, January 21 at 2:00 pm

Fee: $100