Sophisticated Sauces
Two Day Workshop
Sauces add zest, flavor, interest, and finishing touches to your food. Once you understand the structure and framework of classic sauces and how and why sauce ingredients are combined, you can play with variations of the five mother sauces. From there, you can “modernize� sauces using hot and cold vinaigrettes, vegetable and fruit salsas, butter sauces, chutneys, and flavor reductions. Learn how to make flavorful traditional or contemporary sauces.
Cabernet Herb Jus; Bearnaise; Mixed Citrus Beurre Blanc; Bechamel; Veloute; Marsala Porcini Sauce; Hollaindaise; Hot Tomato Tarragon Vinaigrette; Mixed Fruit and Berry Chutney; Demi-Glace; Balsamic Syrup; Cucumber-Dill Mayonnaise; Chablis Caper Sauce; and much more.
Learn:
• To use your food processor and blender to create smooth textures
• Why and when to strain sauces
• How to correctly saute raw garlic and onions
• To deglaze a pan by adding wine, liquor, stock or cream
• Techniques to remove fat from sauces
• How to use leftover vegetables, citrus zest, and trimmings to add additional flavorings
• How to fix a sauce that is too salty, too sweet, too acidic, broken, or lacking in flavor
• Tips for freezing sauces for future use
Schedule:
Mondays, 3/8/2010 - 3/15/2010
Time: 5:30 PM -9:30 PM
Cost: $225.00
Spaces Available: 5