The New World of Sauce Making
Move over Escoffier, au revoir, Careme, there’s a new boss in town. Say good bye to the four mother sauces of the French canon. Say bienvenidos to the new global mother sauces. No more béchamel or espagnole sauce, relax your whisking wrist, hollandaise is on vacation. Meet salsas, herb base sauces, yogurt and its enhancers, and tahini in its glorious permutations.
As we’ve expanded our palettes to encompass the whole world of flavors we’ve realized how sauces around the globe are every bit the building blocks of cooking as the French mother sauces. This class will explore how to make sauces without long simmering stocks or emulsions with butter and oil. You’ll learn how vegetable, seed and bean based sauces are healthy, delicious alternatives and won’t require hours spent over a hot stove.
There’s a whole new world of flavor to explore. We’ll teach you the fundamentals you’ll need to master the basics and then let you sit down to lunch so you can taste the possibilities.
Class is $60 per person and includes lunch with wine after the class.