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Adult Technique Series 1: Sauces

Series 1: Knife Skills, Vegetable Cookery, Sauces, Intro to Meat Monday's September 25th-October 16th 6:30pm-9:30pm


Week 1: Knife Skills, Blanching, Stocks

  • Knife Sharpening and Maintenance
  • Classic French Cuts
  • Blanching Vegetables
  • Roasted Beet Salad


Week 2: Vegetable Cookery

  • Recipes: Pomme Gratin, Patatas Bravas, Lemon Aioli, Rosti,  Ratatouille
  • Techniques/Cooking methods: Sweating vs Sauté


Week 3: Sauces

  • Recipe: Sauce Espagnole, Béchamel, Sauce Tomate, Beurre Blanc, Vinaigrette, Mayonnaise, Vegetable Stock, Chicken Stock
  • Techniques/cooking methods: Mirepoix, lardon, render, deglaze, fond, roux, straining or "pass", emulsify


Week 4: Intro to Meat

  • Recipes: Braised Lemon Chicken, Milanesa con Pollo, Roasted Chicken, Sauce Veloute
  • Techniques/cooking methods: Dry/Wet/Mixed, whole chicken breakdown, trussing, braising


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