Chef Fernando Mother Sauces (5-Part Series)
MONDAY’S January 24, February 21, March 21, April 18, May 16 2022! 6:00-8:30PM
Join Chef Fernando one Monday of each month from January to May, 2022 to learn to make these 5 Classic Mother Sauces!
$159 per class
This is a FABulous class series exploring sauce flavor profiles!
Join Chef Fernando in this educational 5-part series of understanding the five mother sauces of classical cuisine. These five sauces are the starting point for making other sauces that many of us are familiar with. Chef will take you step-by-step into creating each mother sauces. Along with making your own five mother sauces. Chef Fernando will show you how to use each sauce in a classic dish.
We will conclude by enjoying full portions of our culinary creations and each week will feature a FABulous surprise dessert. And you can BYOB! These simple recipes are sure to excite you and your family's taste buds when you recreate them at home for years to come.
Mother Sauces
Month 1. Velouté - January 24, 2022 | 6:00-8:30PM
Seared Turkey Breast with Cheese Ravioli Pumpkin Velouté
Month 2. Tomato Sauce - February 21, 2022 | 6:00-8:30PM
Shrimp* Creole
Month 3. Hollandaise / Mayonnaise - March 21, 2022 | 6:00-8:30PM
Eggs Benedict
Seasoned Chicken & Strawberry Caesar Salad
*Shrimp can be replaced with Chicken if desired.
Month 4. Béchamel - April 18, 2022 | 6:00-8:30PM
Roasted Chicken & Rustic Mushroom Mornay Sauce
Month 5. Espagnole or Brown - May 16, 2022 | 6:00-8:30PM
NY strip with Chasseur Sauce
Velouté
One of French classical cuisine mother sauces. Velouté is the French term for velvety. As a foundational sauce. Many variations are derived from Velouté such as Allemande, Normandy and Sauce Supreme to name a few. Despite the fancy name, velouté is a simple sauce to cook that will add a wonderful touch to many of your favorite dishes.
Béchamel
One of French Classical cuisine mother sauces. Béchamel is a basic white sauce that is the starting point for making other famous sauces such as mornay and soubise.
Tomato
Tomato sauce is possibly the most popular of all the mother sauces. Unlike your traditional Italian tomato sauce. The French version adds more flavor by rendering salt pork and sautéing aromatic vegetables. This delicious sauce is the base to other known sauces such as Creole and Provençal.
Hollandaise/Mayonnaise
Hollandaise is worlds apart different from the other four mother sauces. As an emulsified sauce, Hollandaise uses clarified butter instead of whole butter by slowly whisking into the egg yolks to create a decedent, tangy and buttery sauce. Famous small sauces made from Hollandaise are Béarnaise and Foyot. Also let us not forget Mayonnaise. It will also be taught in this class.
Espagnole/Brown
Espagnole sauce also called brown sauce, is a complex mother sauce that produces a rich and deeply flavorful sauce. Thickened with roux, Espagnole is made with beef stock, tomato puree and mirepoix to add a deeper flavor and color. A demi-glaze is then made by reducing by half or equal amount of Espagnole and beef stock. Famous small sauces that begin with Espagnole are Madeira and Chasseur.
This class is suitable for the following Dynamic Duo* types:
YES: Parent/Grandparent & Child (ONE child aged 10-16 per adult please!)
YES: Couples (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.
*What is a Dynamic Duo? It’s basically two people sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day.
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.
To comply with CDC guidelines, all participants are required to wear a face mask (provided) or face shield during class.
