An accomplished sauce cook becomes the magician in the kitchen. There is no mystery attached to a good sauce, just a little know how and a few good basics. Start at the beginning with real stocks and reductions and create both brown and white sauces. Turn a be´chamel into a veloute, and even a souffle´. A basic brown Espagnole soon becomes a Demi-glacé´ and it is easy to solve the mystery of making a Beurre Blanc. Every sauce will be paired with suitable foods.

PLEASE NOTE: You are required to bring to the class each week with you, a Chopping Board, Sharp Knife, and an Apron.