Sauces I

From the classic french cooking, we have adapted the five mother sauces that provide the foundation for most of the sauces today. They are commonly referred to as the “mother sauces.” In this class, you will learn about the five mother sauces and how they are used to create numerous other sauces. You will learn about cold emulsion sauces and hot emulsion sauces that use roux and stock.

Cold Sauces
Vinaigrette
Mayonaise (Aioli)

Hot Sauces
Bechamel
Hollandaise
Espagnole/Brown Sauce

Roasted Chicken, steamed asparagus, steamed broccoli - with your choice of class made sauces……accompanied by the best ever mac and cheese!

W  5:30 - 8:30 PM
Date:  May 3, 2017
Location:  DXATC Main Campus, Culinary Academy
Instructor:  Jessi Cox

All Fast traX courses have a minimum enrollment requirement.  If the minimum is not met the course will be cancelled.  In this event you will be contacted. 

Register HERE 

$68.00