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.
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 PMDate:
May 3, 2017Location:
DXATC Main Campus, Culinary AcademyInstructor:
Jessi CoxAll 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.