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French Mother Sauces with David Ross- FULL – Call 509-328-3335 for wait-list info
April 10, 2017 @ 5:00 pm - 7:00 pm
Monday, April 10 at 5:00pm: (Note earlier time)- FULL – Call 509-328-3335 for wait-list info
Class: French Mother Sauces
Instructor: David Ross
Description: Chef David will present the five French Mother Sauces, the foundation sauces for all types of additional sauces. We’ll start by making the two roux-based sauces, Béchamel – this is a basic cream sauce and he will show how to add cheese to make a great mac and cheese. Veloute – The base of this sauce has chicken flavor and will be served as a warm cream of chicken soup. Then we’ll prepare the classic rich, dark brown Espagnole Sauce, the base for rich demi-glace sauces for meats. We’ll then present Sauce Tomat, the classic French tomato sauce. Finally, we’ll show you how to make rich Hollandaise sauce using the blender. We’ll present each sauce with garnishes for serving.
Class Limit: 16 Class Style: Presentation* Class Cost: $45 Class Time: 2+ hours
Note: Classes are all approximately 1 hour to 1 & 1/2 hours unless otherwise noted!
*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,
Q & A time, and good-sized samples of food.
(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)
*Hands-On Style Classes include: Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast. Please call to register!
Phone: 509-328-3335 Address: 621 W Mallon #416 (The Flour Mill)