Did you know that the base of all amazing sauces has a name? Naturally, it’s the “Mother of all Sauces”.

In culinary school, not only did we learn how to hold a chef’s knife properly, we were also taught how to master sauces.  For the French Culinarians, these sauces are the building blocks of what elevates a dish to a whole different level.

Beyond creating great flavor, it’s the sauce that when you drizzle, dollop or pour it over a dish, will smother and cling to it. With that said, the sauce also has to be stable and thick. To accomplish this we will have to make a roux, an emulsifier and a reduction.

For this class series, I will teach you the easy steps in building the Mother Sauces. Once you master them, you will be able to whip them up whenever you want and bring your dishes up a few notches.

• Bechamel: the roux and cream combination…the greatness that makes Mac and Cheese
• Velouté: roux and light stock (poultry, vegetable or fish stock), the yummy base for turkey gravy
• Espagnole: the roux and dark stock (veal, lamb or beef), that amazing Beef Sauce from your favorite steak restaurant
• Tomato: tomato base sauce with or without roux, like marinara sauce
• Hollandaise: fat and acid combination that is poured over eggs benedict
• Aioli: an upgraded garlicky mayonnaise spread, perfect for sandwiches and dips

To wrap up the technique series I will teach you how to properly pan sear proteins and complete the protein dish with the delicious sauces you have perfected! 🙂